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Nutrition Facts
Serving Size 320 g
(Approx. 6 Servings)
Amount Per Serving
Calories 520 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1080 mg 45%
Total Carbohydrate 27 g 9%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 19 g
Vitamin A 15% Iron 6%
Vitamin C 20% Calcium 15%
*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.

Skillet Green Chili Meatball Alfredo

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

1 Tbsp H-E-B Sunflower Oil with Garlic and Herb Flavors
16 Oz H-E-B Pork Meatballs Italian Style Parmesan with Parsley
1 cup(s) sweet onion, finely chopped
8 Oz cream cheese, (low-fat Neufchatel is great), cubed
10 1/2 Oz H-E-B Select Ingredients Cream of Jalapeño Condensed Soup
1 cup(s) water
8 Oz penne pasta
4 Oz Hatch diced green chilies
1/2 Pt angel sweet tomatoes, halved
1/2 cup(s) shredded Parmesan cheese
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Heat a 10 inch skillet over medium high heat (cast iron works great for this).
Add oil and meatballs to pan. Sauté on all sides to a golden brown, or about 6 minutes.
Add onions. Sauté until onions begin to soften, or about 4 minutes.
Add cream cheese and jalapeño soup. Stir to melt, about 3 minutes.
Add water, pasta and green chilies. Cover, reduce heat to medium and simmer for 15 minutes.
Add tomatoes and Parmesan. Stir well and cover.
Simmer another 5 minutes, or until pasta is cooked "al dente" or tender/firm.


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