Directions:
- Dredge cubed chicken in flour.
- Heat 2 Tbs olive oil in a large skillet over medium heat.
- Saute chicken in oil until golden.
- Set aside.
- In a Dutch oven, saute diced onion and Italian sausage in remaining 2 Tbs olive oil until thoroughly cooked.
- Stir in chicken.
- Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin).
- Stir into chicken and sausage mixture.
- In a medium bowl, combine white wine, vinegar, and water.
- Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken.
- Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
- Meanwhile, cook pasta in a large pot of boiling water until al dente.
- Drain.
- Serve chicken and sausage over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 669.59 Kcal (2803 kJ) | ||
| Calories from fat | 248.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.56g | 42% | |
|---|---|---|---|
| Cholesterol | 76.53mg | 26% | |
| Sodium | 792.23mg | 33% | |
| Potassium | 691.6mg | 15% | |
| Total Carbs | 70.3g | 23% | |
| Sugars | 6.21g | 25% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 29.42g | 59% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 200.3mg | 1113% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 183.13 Kcal (767 kJ) | ||
| Calories from fat | 67.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 42% | |
|---|---|---|---|
| Cholesterol | 20.93mg | 26% | |
| Sodium | 216.67mg | 33% | |
| Potassium | 189.15mg | 15% | |
| Total Carbs | 19.23g | 23% | |
| Sugars | 1.7g | 25% | |
| Dietary Fiber | 1.38g | 20% | |
| Protein | 8.05g | 59% | |
| Vitamin C | 1mg | 6% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 54.8mg | 1113% | |
| Calcium | 12.1mg | 4% | |
* 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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