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Ingredientes
- 1 teaspoon dry basil leaves, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 pound boneless chicken breasts, skinned, cut into 1 1/2 inch chunks
- 1/4 c. oil
- 1/4 pound mushrooms, halved
- 2 green peppers, diced
- 1 lg. onion, sliced
- 2 med. cloves garlic, crushed
- 1 c. marinara sauce
- 1/2 c. chicken broth
- 2 tbsp. red wine vinegar
Direcciones
- 1. In bowl, mix basil, salt and pepper. Add in chicken; toss. In skillet, heat oil over medium-high heat; saute/fry chicken till golden brown, about 5 min. Remove. In drippings, saute/fry mushrooms, peppers, onion and garlic till tender-crisp. Return chicken to pan; stir in marinara sauce, broth and vinegar. Bring to boiling; simmer 10 min. Spoon into deep 2 1/2 qt casserole; cold.
- 2. In bowl, mix flours and salt. With pastry blender, cut in shortening till mix is crumbly. Sprinkle 1 Tbsp. ice water at a time over mix, tossing with fork, till pastry holds together. Cover; chill 30 min.
- 3. Preheat oven to 400 degrees. Roll pastry 1/4 inch thick; cut 2 inches larger than casserole top (extra pastry will make decorations, if you like). Place pastry over chicken mix. Fold edge under; crimp. Slit pastry to allow steam to escape. From excess pastry cut out and decorate top as you wish; attach. Bake 30 min. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 193 | 55% |
| Total Fat 21.59g | 27% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.38g | |
| Cholesterol 78mg | 26% |
| Sodium 383mg | 16% |
| Potassium 572mg | 16% |
| Total Carbs 10.55g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.83g | 4% |
| Protein 27.34g | 44% |
