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Nutrition Facts
Serving Size 374 g
(Approx. 4 Servings)
Amount Per Serving
Calories 480 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 810 mg 34%
Total Carbohydrate 43 g 14%
Dietary Fiber 5 g 20%
Sugars 7 g
Protein 19 g
Vitamin A 20% Iron 8%
Vitamin C 4% Calcium 8%
*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.
Roasted Vegetable and Chicken Alfredo Pasta Bake
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

8 Oz Central Market Elicoidali IGP Pasta di Gragnano
2 cup(s) H-E-B Frozen Roasted Zucchini, defrosted
1/2 cup(s) roasted yellow and red bell peppers, diced
3 Tbsp H-E-B Sunflower Oil with Garlic & Herb, divided use
4 Oz chicken breast, cut into bite-sized pieces
14 1/2 fl oz Cucina di Vito Organic Roasted Garlic Alfredo Sauce
1 cup(s) panko bread crumbs
2 Tbsp Parmesan cheese
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Instructions

1
Bring a large pan of water to a boil for pasta. Cook pasta according to package directions. Drain pasta and reserve ½ cup cooking water from pasta.
2
Preheat oven to 400ºF. Heat an oven-safe skillet over medium heat (heavy cast iron skillet works great for this).
3
Defrost frozen zucchini for 1 minute in microwave on high. Roughly chop zucchini and roasted bell peppers.
4
Add 1 tablespoon garlic oil and chicken to skillet. Lightly brown chicken on all sides, about 3 to 4 minutes. Add chopped zucchini and bell peppers and stir through, just to lightly sauté, about 1 minute.
5
Turn heat off, add Alfredo sauce, reserved pasta cooking water and cooked pasta to skillet. Toss to coat cooked vegetables and chicken and evenly distribute.
6
Mix bread crumbs, cheese and remaining 1 tablespoon oil together and sprinkle over pasta. Bake for 15 minutes, to heat through and toast bread crumbs.

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