Directions:
- Slice onion and bell pepper. Cut each chicken tender into 4 pieces. Saute onion, bell pepper and chicken in olive oil in a large covered skillet until chicken is lightly browned on each side and onion and bell peppers are tender. Remove chicken, onion and bell pepper to a bowl. Discard oil.
- Add all remaining ingredients to skillet. Then add onions, peppers and chicken. Stir and cook over medium heat until sauce begins to boil. Reduce heat to low and simmer, covered, for approximately 30 minutes, making sure chicken is thoroughly cooked.
- When sauce and chicken are cooked, remove bay leaf and discard.
- Serve sauce over cooked egg noodles and sprinkle with grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.82 Kcal (627 kJ) | ||
| Calories from fat | 84.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 14% | |
|---|---|---|---|
| Sodium | 823.84mg | 34% | |
| Potassium | 456.36mg | 10% | |
| Total Carbs | 15.35g | 5% | |
| Sugars | 8.79g | 35% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 31.6mg | 53% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.6mg | 26% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 75.13 Kcal (315 kJ) | ||
| Calories from fat | 42.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 14% | |
|---|---|---|---|
| Sodium | 413.16mg | 34% | |
| Potassium | 228.87mg | 10% | |
| Total Carbs | 7.7g | 5% | |
| Sugars | 4.41g | 35% | |
| Dietary Fiber | 1.2g | 10% | |
| Protein | 0.91g | 4% | |
| Vitamin C | 15.9mg | 53% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.3mg | 26% | |
| Calcium | 12.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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