This is a good recipe to use the leftover chicken from the night before.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1472g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1356 | ||
Calories from Fat: 1343 (99%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1356
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