Directions:
- Heat oil in saute pan.
- Add garlic and saute for 30 seconds.
- Add onions, saute one minute, then add peppers and continue to saute another minute.
- Deglaze with chicken stock, reducing by half.
- Add V-8 juice and cayenne pepper.
- Bring to a boil and simmer for 10 minutes.
- Thicken with cornstarch to desired consistency.
- Season with salt and pepper.
- Add cooked pasta to sauce and heat through until hot.
- Arrange on serving dish and top with chicken breast.
- Sprinkle with Parmesan and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 776.84 Kcal (3252 kJ) | ||
| Calories from fat | 207.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.09g | 36% | |
|---|---|---|---|
| Cholesterol | 7.55mg | 3% | |
| Sodium | 734.46mg | 31% | |
| Potassium | 533.01mg | 11% | |
| Total Carbs | 122.94g | 41% | |
| Sugars | 23.32g | 93% | |
| Dietary Fiber | 5.51g | 22% | |
| Protein | 16.99g | 34% | |
| Vitamin C | 285.3mg | 475% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 29.7mg | 165% | |
| Calcium | 90.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 72.53 Kcal (304 kJ) | ||
| Calories from fat | 19.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 36% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 3% | |
| Sodium | 68.57mg | 31% | |
| Potassium | 49.76mg | 11% | |
| Total Carbs | 11.48g | 41% | |
| Sugars | 2.18g | 93% | |
| Dietary Fiber | 0.51g | 22% | |
| Protein | 1.59g | 34% | |
| Vitamin C | 26.6mg | 475% | |
| Vitamin A | 0.1mg | 53% | |
| Iron | 2.8mg | 165% | |
| Calcium | 8.4mg | 9% | |
* 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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