Directions:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Drain pasta. Add the pasta, peas, salt, lemon peel, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.67 Kcal (1652 kJ) | ||
| Calories from fat | 115.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.84g | 20% | |
|---|---|---|---|
| Cholesterol | 93.75mg | 31% | |
| Sodium | 1159.77mg | 48% | |
| Potassium | 646.4mg | 14% | |
| Total Carbs | 34.91g | 12% | |
| Sugars | 8.81g | 35% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 34.81g | 70% | |
| Vitamin C | 39.6mg | 66% | |
| Iron | 2.2mg | 12% | |
| Calcium | 212.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 104.9 Kcal (439 kJ) | ||
| Calories from fat | 30.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 20% | |
|---|---|---|---|
| Cholesterol | 24.92mg | 31% | |
| Sodium | 308.25mg | 48% | |
| Potassium | 171.8mg | 14% | |
| Total Carbs | 9.28g | 12% | |
| Sugars | 2.34g | 35% | |
| Dietary Fiber | 1.04g | 16% | |
| Protein | 9.25g | 70% | |
| Vitamin C | 10.5mg | 66% | |
| Iron | 0.6mg | 12% | |
| Calcium | 56.5mg | 21% | |
* 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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