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Chicken Helper Crispy Cheddar Bacon Chicken
Chicken Helper Crispy Cheddar Bacon Chicken
7.1 oz
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About
Details
Rotini pasta with naturally flavored cheesy sauce mix & seasoned crumb coating with other natural flavors. Add chicken. Per 1/3 Cup as Packaged: 140 calories; 0.5 g sat fat (2% DV); 570 mg sodium (24% DV); 3 g total sugars. See nutrition facts for as prepared information. Looking for more ways to add a fresh twist? Visit HamburgerHelper.com. Questions? Call 1-800-828-3291 Mon.-Fri. 7:30 am - 5:30 pm CT. www.HamburgerHelper.com. Partially produced with genetic engineering. Learn more of Ask.GeneralMills.com. how2recycle.info. 100% recycled paperboard. Carbohydrate Choices: 2.
Ingredients
Enriched Pasta (wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid). Wheat Flour Bleached, Corn Starch, Salt, Maltodextrin, Modified Whey, Buttermilk, Ricotta Cheese* (whey, Milkfat, Lactic Acid, Salt), Natural Flavor, Guar Gum, Polydextrose, Dextrose, Palm Oil, Vegetable Oil (canola, Sunflower And/or Soybean Oil), Sodium Phosphate, Yeast, Spices, Lactic Acid, Calcium Lactate, Monoglycerides, Bacon Fat, Xanthan Gum, Potassium Phosphate, Blue Cheese* (milk, Cheese Cultures, Salt, Enzymes), Cheddar Cheese* (milk, Cheese Cultures, Salt, Enzymes), Cooked Bacon ([cured With Water, Salt, Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrite], Smoke Flavoring), Color (yellow Lakes 5 & 6, Annatto Extract), Whey, Tocopherols (preservative), Silicon Dioxide (anticaking Agent), Hydrolyzed Corn, Soy, And Wheat Protein, Yeast Extract, Natural Smoke Flavor, Enzyme Modified Blue Cheese (milk, Cheese Cultures, Salt, Enzymes), Disodium Inosinate, Enzyme Modified Cheddar Cheese (milk, Cheese Cultures, Salt, Enzymes), Soy Lecithin.
Directions
You Will Need for Pasta: 1-1/2 cups water; 1/2 cup milk; 2 tbsp butter. You Will Need for Chicken: 1 lb uncooked boneless skinless chicken breasts; 1 tbsp milk; 2 tbsp butter; 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1. Stir: Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick saucepan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2. Chicken: 2. Cut: Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick.) 3. Coat: Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add Seasoned Crumbs to coat chicken. 4. Brown: Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with pasta. Refrigerate leftovers. Add your own twist! Make it fancy! Stir in cooked broccoli florets and shredded Cheddar cheese just before serving. Sprinkle with crushed croutons.
Warnings
Contains wheat, milk and soy; May contain egg ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 1.5g2%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 570mg25%
- Total Carbohydrate 29g11%
- Dietary Fiber 2g7%
- Sugars 3g
- Protein 4g
Details
Rotini pasta with naturally flavored cheesy sauce mix & seasoned crumb coating with other natural flavors. Add chicken. Per 1/3 Cup as Packaged: 140 calories; 0.5 g sat fat (2% DV); 570 mg sodium (24% DV); 3 g total sugars. See nutrition facts for as prepared information. Looking for more ways to add a fresh twist? Visit HamburgerHelper.com. Questions? Call 1-800-828-3291 Mon.-Fri. 7:30 am - 5:30 pm CT. www.HamburgerHelper.com. Partially produced with genetic engineering. Learn more of Ask.GeneralMills.com. how2recycle.info. 100% recycled paperboard. Carbohydrate Choices: 2.
Ingredients
Enriched Pasta (wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid). Wheat Flour Bleached, Corn Starch, Salt, Maltodextrin, Modified Whey, Buttermilk, Ricotta Cheese* (whey, Milkfat, Lactic Acid, Salt), Natural Flavor, Guar Gum, Polydextrose, Dextrose, Palm Oil, Vegetable Oil (canola, Sunflower And/or Soybean Oil), Sodium Phosphate, Yeast, Spices, Lactic Acid, Calcium Lactate, Monoglycerides, Bacon Fat, Xanthan Gum, Potassium Phosphate, Blue Cheese* (milk, Cheese Cultures, Salt, Enzymes), Cheddar Cheese* (milk, Cheese Cultures, Salt, Enzymes), Cooked Bacon ([cured With Water, Salt, Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrite], Smoke Flavoring), Color (yellow Lakes 5 & 6, Annatto Extract), Whey, Tocopherols (preservative), Silicon Dioxide (anticaking Agent), Hydrolyzed Corn, Soy, And Wheat Protein, Yeast Extract, Natural Smoke Flavor, Enzyme Modified Blue Cheese (milk, Cheese Cultures, Salt, Enzymes), Disodium Inosinate, Enzyme Modified Cheddar Cheese (milk, Cheese Cultures, Salt, Enzymes), Soy Lecithin.
Directions
You Will Need for Pasta: 1-1/2 cups water; 1/2 cup milk; 2 tbsp butter. You Will Need for Chicken: 1 lb uncooked boneless skinless chicken breasts; 1 tbsp milk; 2 tbsp butter; 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1. Stir: Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick saucepan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2. Chicken: 2. Cut: Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick.) 3. Coat: Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add Seasoned Crumbs to coat chicken. 4. Brown: Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with pasta. Refrigerate leftovers. Add your own twist! Make it fancy! Stir in cooked broccoli florets and shredded Cheddar cheese just before serving. Sprinkle with crushed croutons.
Warnings
Contains wheat, milk and soy; May contain egg ingredients.
Common questions
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