Directions:
- Heat oil in a large skillet. Saute nuts for 2 to 3 minutes until golden. Remove with a slotted spoon; set aside.
- Season chicken breasts lightly with salt and pepper. Saute on high for 2 to 3 minutes on each side until golden. It's not necessary to cook through because there's additional cook-time. Remove chicken and cover to keep warm.
- Add peppers and garlic to skillet. Saute over high heat for 3 to 4 minutes until golden. Deglaze pan with wine, scraping to remove browned particles. Scatter tarragon and pine nuts over peppers.
- Place chicken breasts in a single layer over peppers. Scatter cheese over chicken. Cover and cook over low heat for 8 to 10 minutes until cheese melts.
- To serve, place chicken over or beside peppers and orzo pasta on plate. Garnish with pan juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.36 Kcal (1576 kJ) | ||
| Calories from fat | 155.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.33g | 27% | |
|---|---|---|---|
| Cholesterol | 123.21mg | 41% | |
| Sodium | 756.97mg | 32% | |
| Potassium | 692.64mg | 15% | |
| Total Carbs | 10.75g | 4% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 43.11g | 86% | |
| Vitamin C | 40.2mg | 67% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17mg | 95% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 110.83 Kcal (464 kJ) | ||
| Calories from fat | 45.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 27% | |
|---|---|---|---|
| Cholesterol | 36.28mg | 41% | |
| Sodium | 222.92mg | 32% | |
| Potassium | 203.97mg | 15% | |
| Total Carbs | 3.17g | 4% | |
| Sugars | 0.87g | 12% | |
| Dietary Fiber | 0.39g | 5% | |
| Protein | 12.69g | 86% | |
| Vitamin C | 11.8mg | 67% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 5mg | 95% | |
| Calcium | 14.9mg | 5% | |
* 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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