Chicken With Two Peppers And Noodles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Pres-cooker | 6 | Servings | |
INGREDIENTS
| Sue Woodward | ||
| 1/4 | c | Olive il |
| 1 | White onion, sliced | |
| 3 | Garlic, crushed | |
| 4 | Chicken breast halves, each | |
| cut into halves 2" | ||
| thick | ||
| 1 | Red bell pepper, sliced | |
| lengthwise | ||
| 1 | Green bell pepper, sliced | |
| lengthwise | ||
| 3 | c | Chicken broth or stock |
| 1 | 8-oz. tomato sauce | |
| 1 | T | Fresh lemon juice |
| 2 | T | Brown sugar |
| 2 | t | Salt |
| 1/4 | t | Black pepper |
| 2 | t | Dried basil |
| 1 1/2 | t | Dried oregano |
| 1/2 | t | Ground fennel |
| 1 | Bay leaf | |
| 16 | oz | Bag dried noodles |
| 1/2 | c | Fontinella cheese, 2-oz. |
| grated | ||
| 1/2 | c | Parmesan cheese, 2-oz. |
| grated |
INSTRUCTIONS
In pressure cooker, heat oil. Add onion and saute in hot oil 3 mins. Add garlic, chicken pieces, and peppers. Saute over med-high heat 3 mins., stirring occasionally. Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add noodles, and stir again. Secure lid. Over high heat, develop steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 10 mins. Release pressure accdg. to manufacturers' directions. Remove lid. Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and transfer to a serving bowl. Sprinkle with cheese. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 688
Calories From Fat: 306
Total Fat: 34.8g
Cholesterol: 127.9mg
Sodium: 2168.5mg
Potassium: 545.9mg
Carbohydrates: 44.5g
Fiber: 3.2g
Sugar: 13.1g
Protein: 49.1g