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Ingredientes
- 1 green bell pepper
- 2 c. cubed chicken
- 3 c. cooked rice
- 1 (13-16 ounce.) can pineapple bits
- 2 cans cream of chicken soup
- 2 cloves garlic, crushed
- 2 tbsp. salad oil
- 2 tbsp. soy sauce
- 1/4 c. toasted almonds
Direcciones
- Cut green pepper in strips and set aside. Drain pineapple, saving juice in saucepan. In skillet heat oil and cook green pepper with garlic till tender. Blend in soup and 1/2 c. pineapple juice. Add in chicken, pineapple and soy sauce. Heat stirring now and then till done. Serve over rice and top with almonds.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 274 | |
| Calories from Fat 131 | 48% |
| Total Fat 14.61g | 18% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 754mg | 31% |
| Potassium 175mg | 5% |
| Total Carbs 23.49g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.85g | 1% |
| Protein 11.54g | 18% |
