Nutrition Facts
Serving size: 1 cup Servings per container: 8
| Amount/Serving
|
|
Calories 540 Calories From Fat 200 |
| % Daily value* |
| Total Fat 22g |
34 % |
|
| Saturated Fat
9g |
45 % |
|
| Cholesterol
55mg
|
18 % |
|
| Sodium
1400mg |
58 % |
|
| Total
Carbohydrate 61g |
20 % |
|
| Dietary
Fiber 6g |
24 % |
|
| Sugars 11g |
|
|
| Protein
28g
|
|
|
* Percent Daily Value (DV) are based on a 2,000 calorie diet
Important: This information is accurate only if nothing has been added (e.g. egg wash, icing, etc.)
|
|
|
| 3/4
pound |
Velveeta® |
| 1
10-ounce |
can diced tomatoed with green chilies |
| 1
pound |
chicken tenderloin |
| 1
cup |
chopped onions |
| 1
cup |
chopped red, yellow, & green sweet pepper (not 1 cup each, 1 cup combined) |
| 3
tablespoons |
Homemade Gourmet® Tortilla Soup Seasoning |
| 1
can |
niblet corn |
| 1
|
clove garlic, chopped |
| 1
12-ounce |
box tie pasta |
| 3
tablespoons |
olive oil |
|
1. In a large no stick skillet, add 2 tablespoons olive oil and heat on medium heat until hot.
2. Add chicken tenderloin. Sprinkle with 2 tablespoons soup mix. Cover and cook on medium heat until chicken is done.
3. Remove chicken from pan and set aside. Put garlic, onion, and peppers in same pan that the chicken was cooked in and sprinkle with remaining 1 tablespoon soup mix.
4. Add 1 tablespoon olive oil. Stir well. Cook until tender. While veggies are cooking, prepare pasta according to package directions, and cube the chicken tenderloin. When veggies are done add corn and tomatoes and heat through, add the Velveeta® and stir until melted. Drain pasta. Add the veggies and cubed chicken to the pot of pasta and mix well.
|
|
|
