Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 ounce rigatoni
- 1/2 c. minced onion
- 1/2 c. minced green bell pepper
- 1 Tbsp. extra virgin olive oil
- 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
- 1 lrg zucchini, cubed
- 1 can (15 1/2 ounce.) Italian-seasoned diced tomatoes, undrained
- 1 tsp dry marjoram leaves
- 3 Tbsp. minced sun-dry tomatoes
- 2 Tbsp. minced, pitted, oil-cured black, or possibly Greek, olives Salt and pepper, to taste
Direcciones
- Cook rigatoni according to package directions, just till barely al dente; drain.
- In large skillet, saute/fry onion and bell pepper in extra virgin olive oil till tender; add in chicken and cook, stirring, about 5 min. Stir in zucchini, tomatoes and liquid, marjoram, sun-dry tomatoes, olives, and cooked pasta. heat to boiling; reduce heat and simmer uncovered, till thickened, about 10 min.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 759g | |
| Calories 562 | |
| Calories from Fat 161 | 29% |
| Total Fat 18.23g | 23% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.09g | |
| Cholesterol 171mg | 57% |
| Sodium 440mg | 18% |
| Potassium 2124mg | 61% |
| Total Carbs 25.85g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 13.66g | 9% |
| Protein 74.61g | 119% |
