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Nutrition Facts
Serving Size 396 g
(Approx. 4 Servings)
Amount Per Serving
Calories 530 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 2660 mg 111%
Total Carbohydrate 50 g 17%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 64 g
Vitamin A 25% Iron 25%
Vitamin C 90% Calcium 30%
*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.
Rigatoni Mexicali
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

8 Oz rigatoni pasta
1 Tbsp Knorr Chicken Flavor Bouillon Cubes
3 cup(s) Oscar Mayer Deli Fresh Southwestern Seasoned Chicken Breast Strips
14 1/2 Oz H-E-B Mexican-Style Diced Tomatoes
1 Tsp kosher salt
1 Tsp McCormick Gourmet Chili Powder
1 Tsp Central Market Organic Garlic Powder
1 cup(s) H-E-B Sharp Cheddar Chunk, shredded
1 cup(s) H-E-B Green Peas, drained
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Instructions

1
Cook pasta according to package directions, adding boullion granules; cook 7 minutes, then add chicken; cook 3 minutes until pasta is done; reserve 1/2 cup broth, and drain the rest.
2
Return pasta to pot, then stir in tomatoes, salt, chili powder, and garlic powder; cook over low heat 5 minutes until heated through.
3
Stir in cheese, peas and reserved broth; toss to coat and warm peas.

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