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Chicken Tomatillo Sauce with Mole Chile














Trans-fat Free, High Fiber


5 ounces chicken breast halves, boneless, skinless
½ each sweet red bell peppers
2 ounces mushrooms
½ cup green tomatoes
3 tablespoons hot chili peppers
½ each onions
1 head garlic
½ each chipotle chili peppers
¼ cup tomatoes
½ cup coffee
1 cup chicken broth
½ teaspoon lemon zest
8 ounces egg noodles
4 tablespoons monterey jack cheese
2 cups zucchini
4 small potatoes
boiled and halved
1 small jicama
2 large cucumbers
cut into spears
8 ounces radishes
1 each oranges
4 tablespoons yogurt


To roast onion and garlic, peel and trim the onion; slice the head of garlic to expose the cloves.

Roast in a oven, sealed in an aluminum foil packet, spray (optionally) with a olive oil, until aromatic.

Trim the chicken breast of fat.

Slice it along the grain diagonally; then cut into strips.

Season with black pepper and your choice of a Mexican spice blend (such as Cre-ole Spice Blend, posted previously).

Spray a wok lightly; heat the wok to sear and slightly char the chicken.

When no longer pink ad the bell peppers and mushrooms.

Make a well in the wok's center and add the sauce item in the order list.

When the mole paste blends with the sauce liquids, stir to combine all.

Make about 1 to 1¼ cups of the sauce: Add water and/or broth to thin the sauce as it siimmers.

Taste and adjust lemon and/or pepper. Stir in chopped fresh cilantro and spoon stew over the hot cooked noodles; then sprinkle with Jalapeno Jack cheese.

Serve with zucchini steamed with orange zest and thyme; boiled potato wedges, well drained; condiments.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 653g (23.0 oz)
Amount per Serving
Calories 32515% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 182mg 8%
Total Carbohydrate 18g 18%
Dietary Fiber 10g 42%
Sugars g
Protein 34g
Vitamin A 20% Vitamin C 149%
Calcium 16% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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