Heat two Tbsp. of olive oil in a pan over a medium flame. Add Rigatoni and cook until Rigatoni starts to get crispy and lightly brown. Add chicken, spinach, red peppers, garlic, shallots and stock. Cook for three minutes and season with salt, pepper and tomatoes. Cook for an additional two minutes or until it is nicely glazed. Remove from heat and toss with chopped scallions. Divide between four serving bowls ? 1997 Jim Coleman ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Recipe by: Chef Jim Coleman
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|Serving Size: 1 Serving (1419g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 114 (8%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 327mg||101 %|
|Sodium 373.5mg||13 %|
|Potassium 956.8mg||25 %|
|Total Carbohydrate 252.7g||74 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 252g|
|Protein 52g||74 %|
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Calories per serving: 1343
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