Directions:
- Melt butter with oil in heavy, large skillet over medium-high heat. Add carrots, celery and parsley and saute until vegetables begin to soften, about 3 minutes.
- Add chicken and cook until springy to the touch, stirring frequently, about 5 minutes. Transfer chicken to platter using slotted spoons; leave vegetables in skillet.
- Add green and red peppers to skillet and cook until beginning to soften, about 2 minutes. Add sage, oregano, and basil. Season with salt & pepper. Add broth and bring to a boil.
- Mix in tomato sauce and paste. Bring to a boil, stirring occasionaly, about 45 minutes.
- Add cream and chicken to sauce and stir until heated through. Spoon over linguine and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.34 Kcal (1098 kJ) | ||
| Calories from fat | 80.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 14% | |
|---|---|---|---|
| Cholesterol | 33.71mg | 11% | |
| Sodium | 629.91mg | 26% | |
| Potassium | 313.34mg | 7% | |
| Total Carbs | 34.21g | 11% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 11.68g | 23% | |
| Vitamin C | 34.5mg | 58% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 136.82 Kcal (573 kJ) | ||
| Calories from fat | 42.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 14% | |
|---|---|---|---|
| Cholesterol | 17.58mg | 11% | |
| Sodium | 328.52mg | 26% | |
| Potassium | 163.42mg | 7% | |
| Total Carbs | 17.84g | 11% | |
| Sugars | 2.26g | 17% | |
| Dietary Fiber | 1.94g | 15% | |
| Protein | 6.09g | 23% | |
| Vitamin C | 18mg | 58% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 6% | |
| Calcium | 16.7mg | 3% | |
* 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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