Directions:
- Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes.
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink.
- Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.72 Kcal (765 kJ) | ||
| Calories from fat | 103.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 18% | |
|---|---|---|---|
| Cholesterol | 40.64mg | 14% | |
| Sodium | 539.99mg | 22% | |
| Potassium | 236.96mg | 5% | |
| Total Carbs | 3.87g | 1% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 15.55g | 31% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 137.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 137.21 Kcal (574 kJ) | ||
| Calories from fat | 78.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 18% | |
|---|---|---|---|
| Cholesterol | 30.52mg | 14% | |
| Sodium | 405.5mg | 22% | |
| Potassium | 177.94mg | 5% | |
| Total Carbs | 2.9g | 1% | |
| Sugars | 1.55g | 8% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 11.68g | 31% | |
| Vitamin C | 2.8mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 103.5mg | 14% | |
* 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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