Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 10 oz. Hy-Vee spaghetti | ||
| 1 (8 oz) pkg sliced fresh mushrooms | ||
| ¾ c. chopped red bell pepper | ||
| 1 clove garlic, minced | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| ¼ c. Hy-Vee 33%-less-sodium chicken broth | ||
| 2 tbsp. dry sherry, optional | ||
| 1 (15 oz) jar Hy-Vee creamy Alfredo sauce | ||
| 1 tsp. Italian seasoning | ||
| ¼ tsp. Hy-Vee ground nutmeg | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| ¾ c. Hy-Vee shredded Parmesan cheese | ||
| 1 Hy-Vee rotisserie chicken, skin removed, deboned and chopped | ||
| Fresh Italian parsley, optional |
Directions
- 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.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 60mg
- Sodium: 710mg
- Total Carbohydrates: 33g
- Protein: 22g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 35%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Spring 2012.