Chicken Italian Recipe


MethodMain Ingredient
Interest Group


 Chicken breast halves6
 Spaghetti sauce26 Ounce, italian style (2 Cans, 13 Ounces Each)
 Celery1⁄2 Cup (8 tbs), chopped
 Canned italian tomatoes16 Ounce (1 Can)
 Green bell pepper1⁄4 Cup (4 tbs), chopped
 Green onion1⁄4 Cup (4 tbs), chopped
 Garlic salt To Taste
 Green olives1⁄4 Cup (4 tbs), cut in halves
 Mushrooms1⁄2 Cup (8 tbs), sliced
 Rigatoni noodles16 Ounce (1 Box)
 Olive oil2 Tablespoon
 Mozzarella cheese2 Cup (32 tbs), grated

Nutrition Facts

Serving size: Complete recipe

Calories 4407 Calories from Fat 1203

% Daily Value*

Total Fat 135 g208.4%

Saturated Fat 39.2 g196%

Trans Fat 0.3 g

Cholesterol 787.2 mg

Sodium 6036.4 mg251.5%

Total Carbohydrates 431 g143.7%

Dietary Fiber 46.6 g186.4%

Sugars 45.5 g

Protein 375 g750.4%

Vitamin A 212.2% Vitamin C 164.5%

Calcium 166% Iron 163.1%

*Based on a 2000 Calorie diet


Boil chicken until done. (Begin preparing sauce and cooking noodles while chicken is boiling.)
Let chicken cool enough to handle, then remove meat from bones.
Discard skin.
Keep meat warm.
Save broth for another use.
While chicken is cooking, prepare sauce.
In a large saucepan, combine spaghetti sauce, celery, tomatoes with their liquid, green pepper, green onion, garlic salt and green olives; simmer 20 minutes.
Add mushrooms during the last 6 minutes of cooking.
Meanwhile, cook noodles according to package directions, adding oil to water.
Drain noodles.
Place hot chicken pieces and drained, cooked noodles on a large platter.
Sprinkle mozzarella cheese over chicken and noodles.
Pour sauce over all.