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Pack more Vitamin C than two apples and have more fiber than a slice of bread.

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Spinach

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Have a wealth of vitamins and nutrients that improves the health of your heart and bones.
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Antioxidant powerhouse filled with lycopene, vitamins A and C.
Turnips

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Zucchini

Rich in manganese, which helps the body metabolize protein and carbohydrates

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Chicken with Creamy Alfredo Rigatoni

Prep Time: 10 mins
Cook Time: 35 mins
Serves: 4

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Ingredients

4 boneless, skinless chicken breast halves, (about 1-1/4 lbs.)
2 Tbsp. olive oil, divided
8 oz. mushrooms, sliced
1 medium zucchini, chopped
1 bag (11 oz.) Birds Eye Steamfresh® Chef's Favorites Rigatoni & Vegetables with Tomato Parmesan Sauce, cooked according to package directions
1 container (10 oz.) refrigerated light Alfredo sauce
1/4 tsp. dried Italian seasoning

Cooking Instructions

Preheat oven to 350°F.
Season chicken with salt and black pepper. Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-high heat and cook chicken, turning once, 10 minutes or until golden brown; remove from skillet and set aside.
Add remaining 1 tablespoon olive oil to skillet and cook mushrooms and zucchini, stirring occasionally, 5 minutes or until starting to brown.
Stir in prepared Rigatoni & Vegetables with Tomato Parmesan Sauce and ½ container Alfredo sauce. Transfer to an oven-safe baking dish. Top with reserved chicken breast. Pour remaining Alfredo sauce over chicken and sprinkle with Italian seasoning.
Bake 20 minutes or until hot and bubbly.

Kitchen Tips

Serve with hot crusty bread and Birds Eye® Cut Green Beans.