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Chicken Italian Recipe
|Chicken breast halves||6|
|Spaghetti sauce||26 Ounce, italian style (2 Cans, 13 Ounces Each)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Canned italian tomatoes||16 Ounce (1 Can)|
|Green bell pepper||1⁄4 Cup (4 tbs), chopped|
|Green onion||1⁄4 Cup (4 tbs), chopped|
|Garlic salt||To Taste|
|Green olives||1⁄4 Cup (4 tbs), cut in halves|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Rigatoni noodles||16 Ounce (1 Box)|
|Olive oil||2 Tablespoon|
|Mozzarella cheese||2 Cup (32 tbs), grated|
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
Let chicken cool enough to handle, then remove meat from bones.
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.
Place hot chicken pieces and drained, cooked noodles on a large platter.
Sprinkle mozzarella cheese over chicken and noodles.
Pour sauce over all.