Directions:
- Roast the peppers over a high flame so that the skin blisters and can be easily removed. You can omit this step but peeling makes the peppers easier to digest.
- Cut the peppers into strips.
- Heat the oil and gently brown the chopped onion and the garlic. Add the chicken pieces and brown them on all sides.
- Mix the tomato paste with the stock and add to chicken along with the wine.
- Add the sliced peppers and cook slowly (medium low) to create a thick sauce (1 1/2 hours). If sauce is getting to dry then add a little more stock. Season to taste.
- Cook the pasta in boiling salted water, drain and stir in the chicken and sauce. Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 674.38 Kcal (2823 kJ) | ||
| Calories from fat | 150.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.71g | 26% | |
|---|---|---|---|
| Cholesterol | 272.53mg | 91% | |
| Sodium | 266.97mg | 11% | |
| Potassium | 703.77mg | 15% | |
| Total Carbs | 70.3g | 23% | |
| Sugars | 6.04g | 24% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 55.58g | 111% | |
| Vitamin C | 78.4mg | 131% | |
| Iron | 4.6mg | 25% | |
| Calcium | 54.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 166.58 Kcal (697 kJ) | ||
| Calories from fat | 37.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 26% | |
|---|---|---|---|
| Cholesterol | 67.32mg | 91% | |
| Sodium | 65.95mg | 11% | |
| Potassium | 173.84mg | 15% | |
| Total Carbs | 17.37g | 23% | |
| Sugars | 1.49g | 24% | |
| Dietary Fiber | 1.16g | 19% | |
| Protein | 13.73g | 111% | |
| Vitamin C | 19.4mg | 131% | |
| Iron | 1.1mg | 25% | |
| Calcium | 13.4mg | 5% | |
* 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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