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Рецепт Chicken And Red Bell Pepper Pasta

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0 голосов | 1138 визитов
Порций: 6

Ингредиенты

Cost per serving $2.69 view details

Инструкции

  1. Cut 5 of the sun-dry tomato halves in half and reserve. Put the remaining sun-dry tomatoes in a saucepan and cover with water. Bring to a boil, then take off the heat and let soak 30 min. Drain and cut each tomato in half. Set aside.
  2. Remove the bones from the chicken pcs, keeping the skin on. Use the leftover bones for chicken stock.
  3. Put the black peppercorns, allspice berries, cloves, thyme, salt, and the reserved sun-dry tomatoes in a small grinder and whiz. Sprinkle the grnd spices liberally over both sides of the chicken and proportionately under the skin.
  4. Heat the oil in a large skillet and brown the chicken pcs for 5 min on both sides. Remove from the pan and throw away the skin. Slice the chicken meat into bite-sized pcs and set aside. Drain the fat from the skillet.
  5. In a saucepan, bring the chick stock to a boil, add in the bouquet garni, and simmer for 5 min. Remove the bouquet garni. Pour the stock into the skillet used to brown the chicken. Stir in the reconstituted sun-dry tomatoes, red peppers, parsley, and cook over medium heat for 5 min.
  6. Stir in the chicken and remove from the heat. Stir in the arrowroot slurry, return to the heat, and stir till thickened.
  7. Cook the fettuccine.
  8. Toss the pasta with the sliced raw spinach. Pour in the red pepper sauce and balsamic vinegar, toss well, serve.
  9. NOTES : "This is one of the best pasta dishes I've ever eaten!"

Nutrition Facts

Amount Per Serving %DV
Serving Size 356g
Recipe makes 6 servings
Calories 561  
Calories from Fat 165 29%
Total Fat 18.36g 23%
Saturated Fat 5.17g 21%
Trans Fat 0.22g  
Cholesterol 116mg 39%
Sodium 292mg 12%
Potassium 876mg 25%
Total Carbs 48.23g 13%
Dietary Fiber 3.3g 11%
Sugars 4.24g 3%
Protein 47.94g 77%
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