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Ingredientes
- 1 med. green pepper, minced
- 1 med. onion, sliced
- 1 clove garlic, chopped
- 2 tbsp. extra virgin olive oil, divided
- 1 1/2 lbs. boneless, skinless split chicken breasts
- 1 (27 1/2 ounce.) jar Ragu Today's Recipe Pasta Sauce-Chunky Mushroom
- 1/2 c. sliced black olives (opt.)
- 1 teaspoon dry basil
- 1/4 teaspoon salt
- Healthy pinch of oregano
- Healthy pinch of black pepper
- 1 (12 ounce.) pkg. ruffle or possibly twist pasta, cooked & liquid removed
Direcciones
- 1. In a large skillet over medium heat saute/fry green pepper, onion and garlic in 1 Tbsp. extra virgin olive oil till tender. Remove; set aside.
- 2. In same skillet, heat remaining oil and brown chicken on both sides; drain fat.
- 3. Return vegetables to skillet. Add in pasta sauce, olives, basil, salt, oregano and pepper. Heat to boiling.
- 4. Cover; simmer gently over low heat for 20 min or possibly till chicken is thoroughly cooked.
- 5. Serve chicken and pasta topped with sauce. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 303 | 96% |
| Total Fat 33.82g | 42% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Potassium 82mg | 2% |
| Total Carbs 3.66g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.64g | 1% |
| Protein 0.53g | 1% |
