Spicy Cajon Past sauce
cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry) salt and pepper, to taste
1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
2. Thicken to consistency with cornstarch; season to taste with salt and pepper.
3. Add cooked pasta to sauce and heat through until hot.
4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (250g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 144 (59%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 38.9mg||12 %|
|Sodium 340.4mg||12 %|
|Potassium 389.1mg||10 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 6.2g|
|Protein 17.6g||25 %|
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: 245
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