Try this Chicken Cacciatore recipe, or contribute your own.
Suggest a better descriptionHeat a covered 5-6 quart saucepot of salted water to boiling over high heat. Add fettuccini and cook as label directs, drain.
Meanwhile, in 12 inch skillet, heat oil over medium-high heat. Add chicken and garlic and cook 5-6 minutes or just until chicken loses it's pink color and internal temperature reaches 165 degrees F, stirring frequently. With slotted, transfer chicken to plate; cover to keep warm. In same skillet, add fajita vegetables and cook 2 minutes or until tender-crisp. Add mushrooms and cook 4-5 minutes or until vegetables are very tender, stirring occasionally.
Stir pasta sauce and 1/4 cup cheese into vegetables; cook 3-4 minutes or until sauce simmers. Return chicken with any juices on plate to skillet; heat through. Makes about 5 cups. Serve chicken over fettuccine and sprinkle with remaining 1/4 cup cheese.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 118 | ||
Calories from Fat: 87 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 156.1mg | 5 % | |
Potassium 231.1mg | 6 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.8g | ||
Protein 5.1g | 7 % | |
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: 118
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