Try this Chicken Pepperoni recipe, or contribute your own.
Suggest a better description* I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol. Cook pasta according to package directions. Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder. Cut chicken into bite-sized chunks. Dredge chicken pieces in seasoned flour until coated. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth. Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes. Serve over a bed of pasta. Serves 4. Posted to bbq-digest by vev-bbq@michvhf.com on Apr 29, 1998
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Serving Size: 1 Serving (10214g) | ||
Recipe Makes: 1 | ||
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Calories: 5854 | ||
Calories from Fat: 1050 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.6g | 156 % | |
Saturated Fat 27.8g | 139 % | |
Monounsaturated Fat 45.8g | ||
Polyunsanturated Fat 21.2g | ||
Cholesterol 586.3mg | 180 % | |
Sodium 57935.2mg | 1998 % | |
Potassium 50251mg | 1322 % | |
Total Carbohydrate 1013.3g | 298 % | |
Dietary Fiber 209.5g | 838 % | |
Sugars, other 803.8g | ||
Protein 350.7g | 501 % | |
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: 5854
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