All you need:
10 ounces Hy-Vee spaghetti
1 (8 ounce) package sliced fresh mushrooms
3/4 c. chopped red bell pepper
1 clove garlic, minced
1 tbsp Hy-Vee Select olive oil
1/4 c. Hy-Vee 33%-less-sodium chicken broth
2 tbsp dry sherry, optional
1 (15 ounce) jar Hy-Vee creamy Alfredo sauce
1 tsp Italian seasoning
1/4 tsp Hy-Vee ground nutmeg
1/4 tsp Hy-Vee ground black pepper
3/4 c. Hy-Vee shredded Parmesan cheese
1 Hy-Vee rotisserie chicken, skin removed, deboned and chopped
Fresh Italian parsley, optional
All you do:
Cook spaghetti according to package directions. Drain; set aside.
Meanwhile, in an extra large skillet sauté mushrooms, bell pepper and garlic in hot oil over medium heat for 5 minutes or until mushrooms are tender, stirring frequently.
Add chicken broth and, if desired, sherry to skillet; bring to boiling. Add Alfredo sauce, Italian seasoning, nutmeg, black pepper and Parmesan cheese. Stir in chicken; heat through. Add spaghetti to skillet; toss well. If desired, garnish with parsley.
Daily nutritional values:
15% vitamin A
35% vitamin C
15% calcium
10% iron
Nutrition information per serving:
Calories: 380
Carbohydrate: 33g
Cholesterol: 60mg
Dietary Fiber: 2g
Fat: 15g
Protein: 22g
Saturated Fat: 7g
Sodium: 710mg
Sugar: 4g
Trans fats: 0g