Directions:
- In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes.
- Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon peel and lemon-pepper. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.45 Kcal (1459 kJ) | ||
| Calories from fat | 118.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 20% | |
|---|---|---|---|
| Cholesterol | 63.14mg | 21% | |
| Sodium | 533.53mg | 22% | |
| Potassium | 426.47mg | 9% | |
| Total Carbs | 33.62g | 11% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 24.22g | 48% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 1.7mg | 10% | |
| Calcium | 116.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 159.46 Kcal (668 kJ) | ||
| Calories from fat | 54.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 20% | |
|---|---|---|---|
| Cholesterol | 28.9mg | 21% | |
| Sodium | 244.16mg | 22% | |
| Potassium | 195.16mg | 9% | |
| Total Carbs | 15.38g | 11% | |
| Sugars | 1.4g | 12% | |
| Dietary Fiber | 1.25g | 11% | |
| Protein | 11.08g | 48% | |
| Vitamin C | 5.7mg | 21% | |
| Iron | 0.8mg | 10% | |
| Calcium | 53.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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