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:

Quickview
459k Calories
33g Protein
8g Total Fat
64g Carbs
32% Health Score
Limit These
Calories
459k
23%

Fat
8g
14%

  Saturated Fat
1g
11%

Carbohydrates
64g
22%

  Sugar
12g
14%

Cholesterol
72mg
24%

Sodium
1011mg
44%

Get Enough Of These
Protein
33g
67%

Vitamin K
86µg
82%

Vitamin B3
14mg
72%

Vitamin C
56mg
69%

Vitamin B6
1mg
64%

Selenium
37µg
54%

Potassium
1238mg
35%

Phosphorus
324mg
32%

Vitamin A
1349IU
27%

Vitamin E
4mg
27%

Fiber
6g
27%

Manganese
0.52mg
26%

Iron
4mg
25%

Vitamin B5
2mg
23%

Magnesium
80mg
20%

Copper
0.4mg
20%

Vitamin B2
0.27mg
16%

Vitamin B1
0.22mg
15%

Folate
49µg
12%

Calcium
92mg
9%

Zinc
1mg
9%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

Food Joke

Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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