Try this Chicken Sauté with Peppers and Goat Cheese recipe, or contribute your own.
Suggest a better descriptionOn a plate, combine flour, salt and pepper; add chicken and toss to coat.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through, about 6 minutes; remove to a plate.
Heat remaining teaspoon oil in same skillet over medium-high heat. Add peppers and onions; toss to coat. Cover and cook, stirring occasionally, until peppers and onions are very tender and light golden, about 12 minutes.
Add garlic; sauté until fragrant, about 30 seconds. Stir in tomato sauce and water; bring to a simmer over medium-high heat, scrapping up browned bits from bottom of pan.
Return chicken and any accumulated juices to skillet; heat through. Remove from heat and stir in basil; crumble goat cheese over top. Yields about 1 cup per serving.
No fresh basil on hand? Crumble in some dried basil, oregano or thyme instead. Other tasty additions to this recipe include sliced olives, a few capers, crushed red pepper and/or a splash of balsamic vinegar (any changes could affect the recipe's SmartPoints value).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 194 | ||
Calories from Fat: 56 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 60.5mg | 19 % | |
Sodium 465.8mg | 16 % | |
Potassium 607.1mg | 16 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 7.4g | ||
Protein 24.9g | 36 % | |
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: 194
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