Directions:
- Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large nonstick skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same skillet, saute the green pepper, mushrooms and garlic in remaining oil until vegetables are tender.
- Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in parsley. Simmer, uncovered, 15 minutes longer or until sauce is thickened. Serve over spaghetti if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.92 Kcal (364 kJ) | ||
| Calories from fat | 47.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Cholesterol | 11.15mg | 4% | |
| Sodium | 465.46mg | 19% | |
| Potassium | 272.35mg | 6% | |
| Total Carbs | 5.23g | 2% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 5.52g | 11% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 0.9mg | 5% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 86.7 Kcal (363 kJ) | ||
| Calories from fat | 47.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 11.12mg | 4% | |
| Sodium | 464.32mg | 19% | |
| Potassium | 271.68mg | 6% | |
| Total Carbs | 5.21g | 2% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 5.5g | 11% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 0.9mg | 5% | |
| Calcium | 22.5mg | 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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