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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. butter
- 2 1/2 lb. chicken breasts
- 8 oz. mushrooms (sliced)
- 1 green pepper
- 4 hot peppers (in a jar)
- 1 onion
- 2 cups water
- 1 chicken bouillon cube
- 2 jars tomato sauce
- 2 cups heavy cream
- 1 cup Parmesan cheese (graded)
- 1 tsp. paprika
- 1 tsp. dried parsley
- salt
- 1 tsp. crushed red pepper
- 1/2 cup sliced black olives
- cornstarch
- 1 lb. rigatoni pasta
- 1 1/2 cups sherry
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Directions
- In a large pot, melt the butter and cook chicken over med. heat until white
- Add mushrooms, garlic – cook 5 min
- Add peppers & onion, season with salt & pepper – cook 5 min
NutritionView More
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1620Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1620Calories from Fat850 |
% DAILY VALUE |
Total Fat94g145% |
Saturated Fat51g255% |
Trans Fat |
Cholesterol470mg157% |
Sodium3490mg145% |
Potassium2910mg83% |
Protein89g |
Calories from Fat850 |
% DAILY VALUE |
Total Carbohydrate105g35% |
Dietary Fiber15g60% |
Sugars40g |
Vitamin A130% |
Vitamin C180% |
Calcium60% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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