Saute chicken in a 6 quart casserole with oil until borown; add minced garlic, parsley, salt and pepper and saute for 3 minutes. Add crushed tomatoes and bring to a boil. Cover pot and simmer on low heat for 45 minutes. Add onions and peppers. Saute lightly for 15 minutes. Add more salt and pepper to taste. Serve over fettuccine with parmesan. Posted to MM-Recipes Digest by Paula
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 4|
|Calories from Fat: 80 (16%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 78.4mg||24 %|
|Sodium 250.7mg||9 %|
|Potassium 869.5mg||23 %|
|Total Carbohydrate 77.5g||23 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 65.5g|
|Protein 32.3g||46 %|
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Calories per serving: 511
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