RR 2 pg 242
1. Prepare oral pasta (other kinds will work but not as yummy)
2. Season chicken with salt and pepper and poultry seasoning.
3. Add 1 tbs EVOO to pan, brown chicken in pan (3min per side). Remove from pan.
4. Add peppers, cherry peppers, & garlic to pan. Saute for 5minutes.
5. Add wine and reduce for 1 minute (scrape bottom).
6. Add chicken stock and bring to a bubble.
7. Put chicken back into pan and cook 2 to 3 minutes.
8. Scatter hot pepper juice over pan and serve over pasta.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 837 | ||
Calories from Fat: 230 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 110.7mg | 34 % | |
Sodium 204mg | 7 % | |
Potassium 729.4mg | 19 % | |
Total Carbohydrate 94.2g | 28 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 88g | ||
Protein 52.6g | 75 % | |
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: 837
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