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Ingredientes
- 1 c. julienned green bell pepper
- 1 c. julienned red bell pepper
- 1 3/4 c. small broccoli florets
- 1 c. zucchini in halved 1/4" slices
- 1 c. yellow squash in halved 1/4" slices
- 3 Tbsp. extra virgin olive oil
- 6 c. fresh fettuccine cooked, liquid removed
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. extra virgin olive oil
- 2 lb boneless skinless chicken thighs cut 1" cubes
- 2 lrg yellow onions diced
- 1 c. peeled, julienned carrots
- 1 Tbsp. finely-minced garlic
- 1 c. chicken broth
- 28 ounce canned Italian plum tomatoes with juice
- 1 tsp dry oregano
- 1 tsp dry rosemary
- 3/4 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 tsp Wondra flour
Direcciones
- For the Sauce: Preheat a heavy non-aluminum Dutch oven or possibly similar 6-qt pot over moderately-high heat and add in the extra virgin olive oil. When the oil is fragrant, add in the chicken meat pcs and saute/fry, turning frequently for 5 or possibly 6 min till lightly browned on all sides. Add in the onions and carrots and saute/fry, stirring constantly, till the onions are trnaslucent, about 2 min. Add in the garlic and saute/fry about 30 seconds. Don't allow the garlic to brown.
- Immediately add in the broth to the pot. Stir bits and pcs loose from the bottom of the pot. Add in all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, till the chicken meat pcs are tender, but not soft, about 5 - 10 min.
- As the sauce is finishing cooking, add in 3 Tbsp. oil to a heavy skillet and saute/fry the bell peppers, squashes and broccoli over medium heat till just crisp-tender. Add in the vegetables to the sauce when the chicken meat is tender, blend all together and turn off the heat. Adjust the salt, pepper and herb levels to taste.
- Toss the cooked pasta with 1 Tbsp. oil to prevent sticking and add in to the sauce; blend chicken, vegetables and sauce thoroughly and serve along with Parmesan cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1007g | |
| Recipe makes 4 servings | |
| Calories 1798 | |
| Calories from Fat 307 | 17% |
| Total Fat 34.92g | 44% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.14g | |
| Cholesterol 107mg | 36% |
| Sodium 983mg | 41% |
| Potassium 2058mg | 59% |
| Total Carbs 290.91g | 78% |
| Dietary Fiber 18.2g | 61% |
| Sugars 21.97g | 15% |
| Protein 77.05g | 123% |
