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Rigatoni With Chicken And Three Pepper Sauce

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CATEGORY CUISINE TAG YIELD
Meats American Diabetic 4 Servings

INGREDIENTS

1/2 lb Rigatoni or other tube
pasta uncooked
2 T Olive oil
1/2 Onion, chopped
1/2 Green bell pepper, julienned
1/2 Red bell pepper, julienned
1/2 Yellow bell pepper
julienned
1 Clove garlic, minced
1 Tomato, chopped
1/4 c Low sodium chicken broth
2 T Fresh parsley, minced
1/4 t Dried basil
1/8 t Crushed red pepper
1 T Lemon juice
2 Boneless skinless chicken
breasts halved and
cooked

INSTRUCTIONS

Cook the rigatoni according to package directions, without adding
salt, drain and set aside. In a large skillet, over medium heat, heat
the oil. Add the onion, peppers and garlic and saut for 6 minutes.  Add
the tomatoes, chicken broth, parsley, basil, crushed red pepper  and
salt and pepper to taste. Add the lemon juice. Add chicken to the
skillet and cook chicken in sauce over low heat just until chicken is
warmed in the sauce. Arrange the cooked rigatoni on a serving  platter.
Spoon chicken and pepper sauce over rigatoni and serve.  Per serving:
calories 376, fat 9.6g, 23% calories from fat,  cholesterol 37mg,
protein 22.1g, carbohydrates 50.1g, fiber 4.2g,  sodium 80mg.
Exchanges: 3 Lean Meat, 3 Starch, 1 Vegetable.  Source:
webmaster@MealsForYou.com Copyright © 1996-1998 Meals For  You.  MC
Formatted & MC Busted by Barb at Possum Kingdom  NOTES : Prep: 10 min,
Cook: 15 min.  Recipe by: The American Diabetes Association's Easy &
Elegant Entrees  Posted to recipelu-digest by "abprice@wf.net"
<abprice@wf.net> on Mar  21, 1998

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 282
Calories From Fat: 102
Total Fat: 11.4g
Cholesterol: 73.1mg
Sodium: 875.8mg
Potassium: 795.1mg
Carbohydrates: 11.1g
Fiber: 2.5g
Sugar: 5.4g
Protein: 33g


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