Try this Barbecue Chicken and Andouille Pasta recipe, or contribute your own.
Suggest a better description1. Season chicken with salt, black pepper, cayenne and cumin. 2. Satu? chicken and andouille in corn oil until chicken loses raw color. 3. Add bell pepper, onion and garlic. Cook until vegetables are limp. 4. Add marinara and barbecue sauce. Bring to a boil. 5. Place cooked rigatoni pasta in a bowl. Pour Satu?ed mixture on top of pasta. 6. Top with Provolone and Gouda cheeses. Garnish with green onions and cilantro leaves. Recipe by: Semolinas Restaurant Posted to recipelu-digest Volume 01 Number 415 by RecipeLu
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 880 | ||
Calories from Fat: 510 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.7g | 76 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 152.5mg | 47 % | |
Sodium 941.4mg | 32 % | |
Potassium 456.4mg | 12 % | |
Total Carbohydrate 59.2g | 17 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 58g | ||
Protein 33.5g | 48 % | |
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: 880
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