Chicken and Peppers in Marinara Sauce

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.9
  • Total Fat: 3.7 g
  • Cholesterol: 53.2 mg
  • Sodium: 400.5 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 22.5 g

View full nutritional breakdown of Chicken and Peppers in Marinara Sauce calories by ingredient
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Number of Servings: 6


    Sunflower Oil, 1 tbsp
    Green Peppers, coarsely chopped, 1/2 C
    Onions, chopped, 1 medium
    Garlic, cut up, 3 cloves
    Chicken Breast, no skin, cut up, 550 grams
    Canned Tomatoes, 330 grams
    Tomato Paste, 1/4 C
    Salt, 1/2 tsp
    Pepper, black, 1 dash
    Granulated Sugar, 1 tsp
    Thyme, ground, 1 tsp
    Basil, dried, 1 tsp
    Rosemary, dried, 1/2 tsp
    Bay Leaf, 1 whole
    White Wine, 1/4 C


Heat oil in large skillet or wok. Add chopped onion. Stir. Let cook, covered, in its own steam (or add a little bit of boiling water) for 2 mn on low. Add peppers and stir on med-high for a few minutes. Add chicken, cut up in bite-size pieces. Sitr for a few minutes until chicken changes color. Reduce heat and let cook for a while, stirring occasionally.
Meanwhile put canned tomatoes through blender (not too much. It must still be have pieces in it). Add to chicken, keep cooking on high, and add tomato paste, a little water, and all spices.
Add wine and continue simmering, reducing liquid to desired consistency.
Serve with rice or pasta.

Number of Servings: 6

Recipe submitted by SparkPeople user LAPISLAZOULI.

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