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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. boneless skinless chicken thighs
- 2 Tbsp. Bertolli® Classico Olive Oil
- 2 red bell pepper (large , yellow and/or orange bell peppers, sliced)
- 10 oz. cremini mushrooms (1 container, or white mushrooms, sliced)
- 1 onions (large, thinly sliced)
- 1/4 cup balsamic vinegar
- 2 cloves garlic (finely chopped)
- 2 Tbsp. fresh basil leaves (finely chopped)
- 1 jar Bertolli® Arrabbiata Sauce
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Directions
- Season chicken, if desired, with salt and black pepper. Heat Olive Oil in 5-quart saucepot over medium-high heat and brown chicken, in batches. Remove chicken and set aside.
- Cook red peppers, mushrooms and onion in same saucepot over medium-high heat, stirring occasionally, 6 minutes or until vegetables are crisp-tender. Stir in garlic and cook 30 seconds. Stir in vinegar, scraping up any brown bits from bottom of pan. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then return chicken to saucepot. Simmer covered 20 minutes or until chicken is thoroughly cooked. Stir in basil. Sprinkle, if desired, with Parmesan cheese and serve with hot cooked rigatoni and garlic bread.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol145mg48% |
Sodium280mg12% |
Potassium1350mg39% |
Protein51g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber3g12% |
Sugars7g |
Vitamin A40% |
Vitamin C140% |
Calcium4% |
Iron2% |
* 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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