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Ingredientes
- 2 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 3-4 chicken breast halves, boned - skin removed
- 1 onion, minced
- 1-2 cloves garlic, chopped
- 4-6 stalks celery, sliced
- 1 (4 ounce.) can diced green chilies
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon MSG (optional)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 c. grated Cheddar cheese
- 2 (1 lb.) cans diced tomatoes, drain off part of liquid
- Thin spaghetti, cooked and liquid removed
Direcciones
- Cut chicken into strips and brown in the butter and extra virgin olive oil. Remove from skillet and set aside. Add in onion, garlic, celery to skillet and saute/fry till soft (about 5 min). Stir in tomatoes, green chilies and seasonings. Cook, uncovered, over medium heat about 10 min. Add in chicken and cook till well heated.
- Serve over cooked thin spaghetti. Top each serving with grated Cheddar cheese. May also add in crushed corn chips as a topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 191 | 71% |
| Total Fat 21.61g | 27% |
| Saturated Fat 10.67g | 43% |
| Trans Fat 0.03g | |
| Cholesterol 60mg | 20% |
| Sodium 907mg | 38% |
| Potassium 296mg | 8% |
| Total Carbs 5.65g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.78g | 2% |
| Protein 14.05g | 22% |
