Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat until mostly degreased. Remove from pan and set aside. Cut chicken into bite-sized pieces. Season flour and toss chicken pieces until coated. Brown in pepperoni fat (and olive oil, if needed). Set aside. Stir tomoto sauce and remaining flour together in pan. Stir in chicken and pepperoni. Add 1/3-1/2 cup water to cover meat. Allow to simmer 30-45 minutes or until chicken is tender. Serve over a bed of pasta.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4|
|Calories from Fat: 130 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 133.1mg||41 %|
|Sodium 1104.5mg||38 %|
|Potassium 851.9mg||22 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 44.7g|
|Protein 41g||59 %|
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Calories per serving: 488
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