Shelf-Stable Cheesy Green Bean Skillet

Ingredients

• 1 can (28 oz.) Keystone Chicken, undrained
• 4 cups Penne pasta, dry
• 1 jar (15 oz.) shelf-stable Alfredo sauce
• 2 Tbsp. Butter, powdered (reconstituted with water) or shortening powder, butter-flavored
• 2 Tbsp. dehydrated Onion flakes, or 1 Tbsp. Onion powder
• 2 tsp. Garlic, dried and minced or 1/2 tsp. Garlic powder
• 1 can (15 oz.) Green beans, drained
• 1/2 tsp. Black pepper
• 1/4 tsp. Salt
• 1/2 cup Cheese blend, freeze-dried Italian, rehydrated
• 2 Tbsp. Cheese, Parmesan, grated
• 1 Tbsp. Parsley flakes, dried

Steps

1. Bring a large saucepan of water to a boil. Cook penne pasta until al dente, about 8 minutes. Drain.
2. In a large oven-safe skillet, heat butter over medium heat. Add onion flakes and garlic. Cook until fragrant, 1–2 minutes.
3. Stir in alfredo sauce. Simmer 2 minutes, stirring often.
4. Add Keystone Chicken, undrained, green beans, black pepper, and salt. Stir until heated through.
5. Stir in penne and remove from heat. Sprinkle cheese blend over the top.
6. Broil until cheese is bubbling and golden, 2–3 minutes.
7. Top with Parmesan and parsley flakes.