Try this Triple Pepper Fettuccine Recipe recipe, or contribute your own.
Suggest a better descriptionCook peppers and garlic in margarine or butter over medium heat until tender-crisp, about 2 minutes; remove from skillet. Blend chicken broth and mustard in same skillet. Simmer uncovered, stirring occasionally for 3 to 4 minutes or until slightly thickened. Stir in peppers until heated through. Serve over hot fettuccine.
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Serving Size: 1 recipe (1146g) | ||
Recipe Makes: 4 | ||
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Calories: 1383 | ||
Calories from Fat: 334 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.1g | 49 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 306.3mg | 94 % | |
Sodium 2605.4mg | 90 % | |
Potassium 1725.9mg | 45 % | |
Total Carbohydrate 217.3g | 64 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 206.9g | ||
Protein 49.4g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1383
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