Directions:
- Heat oil in large pot over medium high heat.
- Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes.
- Add garlic, cook 2 minutes.
- Stir in tomatoes, herbs, wine and bouillon.
- Lower heat and let simmer while preparing chicken.
- Heat 1 Tablespoon olive oil in a lrage non-stick skillet.
- Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary).
- As pieces brown, add to tomato-pepper sauce.
- When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken.
- Serve sauce over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 769.09 Kcal (3220 kJ) | ||
| Calories from fat | 200.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.31g | 34% | |
|---|---|---|---|
| Cholesterol | 89.36mg | 30% | |
| Sodium | 1144.61mg | 48% | |
| Potassium | 1803.73mg | 38% | |
| Total Carbs | 95.39g | 32% | |
| Sugars | 14.06g | 56% | |
| Dietary Fiber | 10.61g | 42% | |
| Protein | 48.83g | 98% | |
| Vitamin C | 110.7mg | 185% | |
| Iron | 4mg | 22% | |
| Calcium | 120.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 117.02 Kcal (490 kJ) | ||
| Calories from fat | 30.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 34% | |
|---|---|---|---|
| Cholesterol | 13.6mg | 30% | |
| Sodium | 174.16mg | 48% | |
| Potassium | 274.45mg | 38% | |
| Total Carbs | 14.51g | 32% | |
| Sugars | 2.14g | 56% | |
| Dietary Fiber | 1.61g | 42% | |
| Protein | 7.43g | 98% | |
| Vitamin C | 16.8mg | 185% | |
| Iron | 0.6mg | 22% | |
| Calcium | 18.4mg | 12% | |
* 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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