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Chicken

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Submitted by dutray

YIELD

2 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

¼ 113.4
POUND G SPAGHETTI
1 1
EACH EACH ORANGE BELL PEPPER
diced *
1 237
CUP ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
½ 118
2 3E+1
TABLESPOONS ML MARSALA WINE
½ 226.8
POUND G CHICKEN BREASTS
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML WATER

Directions

Start a pot of water boiling for the spaghetti.

Cut up the chicken and vegetables and srpinkle chicken with pepper.

Combine the chicken broth, soy sauce, marsala wine.

Sprinkle sauce mixtue with pepper.

Spray a large skillet with the olive oil spray, and cook the vegetables over high heat for about 1 minute.

Add chicken and stir-fry until no longer pink.

Add sauce, and bring to a boil.

Reduce heat, and simmer uncovered.

Add spaghetti to boiling water and cook for 10 minutes or according to package directions, while chicken mixture simmers.

Aftter spaghetti has finished cooking, add flour andamp; water to chicken mixture in skillet, increase heat, and cook until sauce has thickened.

Serve the chicken over the spaghetti.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 492 12% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 1167mg 49%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 11%
Sugars g
Protein 95g
Vitamin A 6% Vitamin C 8%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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