Peppered chicken pasta - collection 2001 pg 66
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Chicken Thigh, 452 grams cut into stripsHard Salami, 50 grams cut into stripsGreen Peppers (bell peppers), 0.5 cup, choppedCarnation evaporated milk - Light & Creamy, 125 gram(s)MasterFoods - Wholegrain Mustard, 15 gram(s)San Remo - Large Spirals, 150 gram(s)
cook chicken until browned. Stir in the salami and capsicum. Add gorund black pepper. Cook for 5 mins.
Reduce heat and stir in the combined milk and mustard.
Add the pasta and toss to combine.
Cook until heated through.
Serving Size: 3 servings
Reduce heat and stir in the combined milk and mustard.
Add the pasta and toss to combine.
Cook until heated through.
Serving Size: 3 servings
Nutritional Info Amount Per Serving
- Calories: 486.2
- Total Fat: 13.6 g
- Cholesterol: 138.2 mg
- Sodium: 599.9 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 0.3 g
- Protein: 43.4 g
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