Skinless chicken has 8 g less fat per serving than chicken with the skin. Serve this pasta dish with whole grain bread.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2003
Cut chicken into 3/4-inch (2 cm) chunks. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken, in 2 batches. Transfer to plate. Drain off fat in pan.
Add mushrooms, onion, garlic, green pepper, Italian herb seasoning, salt, pepper and hot pepper sauce to pan; cook, stirring occasionally, until no liquid remains, about 5 minutes.
Return chicken and any accumulated juices to pan. Add pasta sauce and bring to boil; reduce heat, cover and simmer until chicken is no longer pink inside, about 5 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and add to chicken mixture, stirring to coat. Sprinkle with parsley.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 1011 mg
- Protein 38 g
- Calories 519.0
- Total fat 8 g
- Cholesterol 66 mg
- Saturated fat 1 g
- Total carbohydrate 71 g
- Iron 26.0
- Folate 58.0
- Calcium 5.0
- Vitamin A 7.0
- Vitamin C 48.0