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Chicken And Tomato Sauce Robusto

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Ingredients

Adjust Servings:
2 tablespoons salad oil
1 lb boneless chicken breast, skinned and cubed
3/4 cup minced green onion
1 (7 ounce) jar roasted red peppers, undrained
2 medium garlic cloves, peeled
2 tablespoons fresh cilantro leaves
1 (16 ounce) can whole tomatoes, undrained
1/2 teaspoon crushed red pepper flakes (or to taste)
1 large green pepper, coarsely chopped
1 lb hot cooked rigatoni pasta

Nutritional information

742.6
Calories
206 g
Calories From Fat
22.9 g
Total Fat
5.4 g
Saturated Fat
168.4 mg
Cholesterol
789.2 mg
Sodium
92.2 g
Carbs
7.3 g
Dietary Fiber
6.9 g
Sugars
42.3 g
Protein
475g
Serving Size

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Chicken And Tomato Sauce Robusto

Features:
    Cuisine:

    This is an oldie-but-goodie that I just found after 20 years! It's fast, simple, and delicious.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken and Tomato Sauce Robusto, This is an oldie-but-goodie that I just found after 20 years! It’s fast, simple, and delicious , This is excellent! I do a recipe that is similar but doesn’t use tomato as your recipe does I like the combination of flavors! I did use a yellow bell pepper in mine but it was what was in the fridge I served this with a warm mushroom salad and also stewed eggplant with tomato as a warm side Thanks for sharing


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    Steps

    1
    Done

    In Large Skillet, Over Medium-High Heat, Heat Salad Oil. Add

    2
    Done

    Chicken; Cook With 1/2 Cup Green Onion 5 Minutes, or Until Chicken Is Lightly

    3
    Done

    Browned.

    4
    Done

    Meanwhile, in Food Processor, Puree Red Peppers, Garlic, and Cilantro.

    5
    Done

    Add Puree, Tomatoes and Pepper Flakes to Chicken.

    6
    Done

    Bring to Boiling; Simmer, Uncovered, 5 Minutes or Until Thickened.

    7
    Done

    Add Green Pepper; Simmer 3 Minutes, or Until Tender-Crisp.

    8
    Done

    Toss Chicken Mixture With Rigatoni; Sprinkle With Remaining Chopped Green Onions.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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    I’m so proud of these cute little creations because I made up the recipe myself You can prepare the ingredients ahead of time but should assemble up to a couple of hours before serving to prevent the lettuce from getting wilted As I made up the spread I wrote the ingredients down As for the rest I just bought the items that I needed and threw them together
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    I’m so proud of these cute little creations because I made up the recipe myself You can prepare the ingredients ahead of time but should assemble up to a couple of hours before serving to prevent the lettuce from getting wilted As I made up the spread I wrote the ingredients down As for the rest I just bought the items that I needed and threw them together

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