Bring the 5-6 quarts water to boiling in a large pot and add 2 bay leaves to the water. Add the spaghetti pasta and cook for 5 minutes or until the pasta is al dente. Drain
Prepare the creamy Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown.
Add the carrots, green and red bell peppers, parsley, green onions, capers, the last bay leave, sage and saute for another 2 min.
Incorporate the chicken and dried spices to the skillet: paprika, black pepper, oregano, and Parmesan cheese. (I like to mix dried spices in a small bowl, and crush with the back of a spoon or use a pestle and mortar)
Mix well, add the heavy cream and pasta and simmer until it begins to thicken.
Serve hot and sprinkle Parmesan cheese on top.
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|Serving Size: 1 Serving (1472g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1343 (99%)|
|Amt Per Serving||% DV|
|Total Fat 149.3g||199 %|
|Saturated Fat 94.3g||472 %|
|Monounsaturated Fat 39g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 404mg||124 %|
|Sodium 1101.8mg||38 %|
|Potassium 270.1mg||7 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.9g|
|Protein 3.7g||5 %|
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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: 1356
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