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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.)
Cheesy Tortilla Chicken Pasta

 

Resize to Serve:    
Recipe Yields: 8
Recipe Serving Size: 1 cup
Servings Per Recipe: 8 servings


Ingredients
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  

Directions
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.



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