Try this Chicken, Potato, Squash And Artichoke Hash recipe, or contribute your own.
Suggest a better descriptionCook potatoes and squash in large pot of boiling water until almost tender, about 12 minutes. Drain and cool slightly. Cut vegetables into 3/4-inch dice. (Can be prepared 1 day ahead. Cover and refrigerate.) Divide butter between 2 heavy large skillets and melt over medium heat. Divide onions between skillets and cook until golden brown, stirring occasionally, about 10 minutes. Increase heat to high. Divide chicken, potatoes and squash between skillets and cook until vegetables are golden brown, stirring frequently, about 6 minutes. Divide artichoke hearts, cream, Parmesan and 2 tablespoons tarragon between skillets. Boil until cream thickens and coats hash well and chicken is cooked through, stirring frequently, about 3 minutes. Season to taste with salt and pepper. Garnish hash with tarragon sprigs, if desired, and serve. Serves 6. Bon Appetit March 1994
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Serving Size: 1 Serving (1895g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2143 | ||
Calories from Fat: 1047 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.4g | 155 % | |
Saturated Fat 60.9g | 305 % | |
Monounsaturated Fat 32.8g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 967.3mg | 298 % | |
Sodium 2573.1mg | 89 % | |
Potassium 2488.5mg | 65 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.8g | ||
Protein 255.7g | 365 % | |
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: 2143
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