Spicy Chicken and Peppers
If you want to add more gluten free and dairy free recipes to your recipe box, Spicy Chicken and Peppers might be a recipe you should try. For $2.58 per serving, you get a main course that serves 4. One portion of this dish contains around 34g of protein, 9g of fat, and a total of 460 calories. If you have pepper, gluten free noodles, onion, and a few other ingredients on hand, you can make it. 23 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 25 minutes. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is awesome. If you like this recipe, take a look at these similar recipes: Spicy BBQ Chicken Stuffed Peppers, Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens, and Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1-1/2 teaspoons chili powder
Fresh parsley
2 garlic cloves, minced
4 cups cooked yolk-free noodles
1-1/2 cups julienned green peppers
2 teaspoons Italian seasoning
1 tablespoon olive oil
1 cup chopped onion
1/4 teaspoon pepper
1/4 teaspoon salt
1 pound boneless skinless chicken breasts, cut into 1-inch strips
1-1/2 teaspoons sugar
Equipment:
frying pan
Cooking instruction summary:
Directions In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley. Yield: 4 servings. Originally published as Spicy Chicken and Peppers in Light & TastyFebruary/March 2001, p39 Nutritional Facts One serving (1-1/4 cupschicken mixture with 1 cup noodles) equals 548 calories, 4 g fat (1 g saturated fat), 66 mg cholesterol, 1,069 mg sodium, 85 g carbohydrate, 9 g fiber, 42 g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 2 vegetable, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened.
2. Serve over noodles. Sprinkle with parsley.
Nutrition Information:
covered percent of daily need
