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Nutrition Facts
Serving Size 459 g
(Approx. 6 Servings)
Amount Per Serving
Calories 600 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 770 mg 32%
Total Carbohydrate 68 g 23%
Dietary Fiber 6 g 24%
Sugars 8 g
Protein 43 g
Vitamin A 20% Iron 20%
Vitamin C 4% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Oven Roasted Rosemary Chicken on Bucatini
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

4 sprigs of fresh rosemary, leaves removed from woody stems
8 medium thinly sliced boneless skinless chicken breasts
25 Oz marinara sauce
1 cup(s) H-E-B Italian Three Cheese Blend, shredded
1 Lb bucatini pasta, or other shape if preferred
2 Tbsp olive oil
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Preheat oven to 400ºF. Bring a large pot of water to boil over medium-high heat.
Layer rosemary, chicken and marinara sauce in a ceramic or glass 9 X 9 inch pan. Sprinkle cheese over top and place uncovered in oven.
Cook chicken 14 to 17 minutes, or until fully cooked and internal temperature is 165ºF on a meat thermometer.
Meanwhile, cook pasta according to package directions. Drain and drizzle with olive oil. Serve chicken over pasta.
Chef's Note: For an added nutrition boost, add chopped baby spinach to the pan before adding sauce.


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