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Asian chicken bow tie pasta - serves 8 (1 cup each): all you need: 1/4 cup hy-vee light soy sauce, 2 tbsp hy-vee honey, 2 tbsp hy-vee lime juice, 1 tbsp coarse ground dijon mustard, 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces, 8 oz uncooked hy-vee bow tie pasta (about 3-1/2 cups), 1 large red bell pepper, seeded and chopped, 1/2 cup hy-vee chicken cooking stock, 6 green onions, trimmed and thinly sliced, freshly ground hy-vee black pepper, to taste. All you do: 1. In medium bowl, whisk together soy sauce, honey, lime juice and mustard. Add chicken and stir to coat. Cover and refrigerate 30 minutes. 2. Meanwhile, prepare pasta according to package directions; Set aside. 3. Heat large nonstick skillet over medium-high heat. Add chicken, soy sauce mixture and bell peppers; Saute until chicken is cooked through, about 6 minutes. Stir in stock. 4. Reduce heat to low. Stir in cooked pasta and green onions. Stir occasionally until heated through. Season with pepper to taste. Nutrition facts per serving: 210 calories, 2g fat, 0g saturated fat, 0g trans fat, 40mg cholesterol, 350mg sodium, 29g total carbohydrate, 2g dietary fiber, 8g total sugars, 4g added sugars, 17g protein. Nutrients: 0% vitamin d, 2% calcium, 10% iron, 8% potassium.

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hy-vee chicken cooking stock, the quick, convenient and delicious way to add a burst of flavor to every meal. To enhance the flavor of your favorite pasta, potato, rice or vegetable recipe, use hy-vee chicken cooking stock instead of water. Before reheating leftovers, add a splash of hy-vee chicken cooking stock. When roasting meat, baste it with hy-vee chicken cooking stock and you'll have moist, tender meat every time. Gravy, sauce, soup or stew too thick? Add hy-vee chicken cooking stock to achieve the perfect consistency while boosting the flavor. For all your homemade soups, hy-vee chicken cooking stock is a great starter for your favorite recipes.

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refrigerate after opening

preparation instructions - stove top: 1. Empty contents of container into saucepan and heat over medium heat until hot, stirring occasionally. Microwave: do not microwave in container: 1. Empty contents of container into microwave-safe bowl; Cover. 2. Microwave on high about 3 minutes or until hot. Let stand in microwave 1 minute, then stir.

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chicken & peppers skillet - serves 4 (about 1 cup each): all you need: 1 tbsp hy-vee canola oil, 3/4 pound boneless chicken breasts, cut into 1-inch pieces, 1 small yellow onion, sliced, 1 red bell pepper, seeded and sliced, 1 carrot, sliced, 1-1/2 cups hy-vee chicken cooking stock, 1 tbsp hy-vee light soy sauce, 2 tbsp hy-vee corn starch, 1 cup hy-vee frozen peas, hot cooked hy-vee brown rice, for serving. All you do: 1. In large nonstick skillet, heat oil over medium-high heat; Saute chicken until chicken is lightly golden brown, about 5 minutes. Transfer to plate. 2. Add onion, red pepper and carrot to skillet; Cook 2 minutes or until onions begin to soften. Whisk together stock, soy sauce and corn starch; Stir into vegetables. Cook, stirring frequently, until sauce bubbles, about 3 minutes. 3. Stir in chicken and frozen peas; Cook until chicken is cooked through, about 6 minutes. 4. Serve over rice. Nutrition facts per serving: 200 calories, 6g fat, 1g saturated fat, 0g trans fat, 45mg cholesterol, 420mg sodium, 14g total carbohydrate, 3g dietary fiber, 5g total sugars, 0g added sugars, 21g protein. Nutrients: 0% vitamin d, 2% calcium, 6% iron, 10% potassium.

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Ingredients

Chicken Stock, Contains Less Than 2% Of Salt, Dextrose, Vegetable Flavor (contains Carrots, Onions, Celery), Cabbage Juice Concentrate, Sea Salt, Spice.