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Ingredientes
- 1 #penne rigatoni or elbow macaroni
- 4 tsp olive oil
- 1 ea. yellow & green bell peppers, cut in strips then crosswise
- 1 # chicken tenders
- 2 cans (14 oz.) each Italian style tomatoes with olive oil, garlic, & spices
- 1 can (5 oz). Olives,drained & sliced
- 1 small pk.fress. Us brooms
Direcciones
- boil large pot of water.
- Add pasta and cook according to pkg. dir. Until aldante.
- Drain, return to cooking pot ; cover to keep warm.
- In a lg. nonstick skillet, heat oil over med. heat.
- Add bell peppers and ook about 7 min. TOSS frequently until
- Nearly tender.
- Add chicken and mushrooms
- cook 2 min, tossing
- Add a 1/2 can of diced tomatoes to chicken.
- then cook 3 min longer,stirring often until ck. is no longer pink in
- The center
- Stir in remaining tomatoes & olives.
- Simmer 3-4 min stirring often until until heated thru.
- Pour over pasta and toss to mix
- Add your own special seasonings more: Tony' s. salt & garlic
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 266g | |
| Calories 372 | |
| Calories from Fat 205 | 55% |
| Total Fat 23.14g | 29% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 402mg | 17% |
| Potassium 485mg | 14% |
| Total Carbs 33.13g | 9% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.44g | 4% |
| Protein 9.37g | 15% |
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