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Ingredientes
- 2 x pancetta slices or possibly bacon slices minced
- 1 lrg onion halved, sliced
- 2 x carrots peeled, and
- Â Â cut 2" by 1/4" sticks
- 1 lrg red bell pepper cut 2" by 1/4"
- Â Â sticks
- 2 x garlic cloves chopped
- 8 ounce boneless skinless chicken breasts sliced crosswise
- 4 x plum tomatoes minced
- 1Â 1/2 c. canned chicken broth
- 2 Tbsp. minced fresh oregano
- 1/4 c. minced fresh parsley
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 ounce spaghettini freshly cooked
Direcciones
- Saute/fry pancetta in large nonstick skillet over medium-high heat till crisp. Using slotted spoon, transfer to paper towels. Add in onion to skillet; saute/fry 5 min.
- Add in carrots, bell pepper and garlic; saute/fry vegetables till crisp-tender, about 5 min. Stir in chicken, tomatoes, broth and oregano; simmer till chicken is cooked through, about 4 min.
- Stir in parsley and pancetta. Season with salt and pepper. Toss pasta with chicken mix.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 6 servings | |
| Calories 227 | |
| Calories from Fat 18 | 8% |
| Total Fat 2.01g | 3% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 19mg | 6% |
| Sodium 260mg | 11% |
| Potassium 582mg | 17% |
| Total Carbs 37.54g | 10% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.76g | 4% |
| Protein 14.73g | 24% |
