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Mostaccioli with Harissa Chicken Recipe
|Olive oil||1⁄3 Cup (5.33 tbs)|
|White onions||3 Medium, chopped|
|Celery ribs||3 , scraped, chopped|
|Tomatoes||10 Medium, peeled|
|Lemon juice||3 Tablespoon|
|Small green beans||1 Cup (16 tbs) (Fresh)|
|Small shelled peas||1 Cup (16 tbs) (Fresh)|
|Shelled baby limas||1 Cup (16 tbs) (Fresh)|
|Mostaccioli||1 Pound, cooked al dente, drained (Little Moustaches, Medium Sized Pasta Tubes)|
|Fresh coriander leaves||1⁄2 Cup (8 tbs), chopped|
|Harissa/1 teaspoon of red pepper flakes and a dash of tabasco sauce||1 Teaspoon (Very Hot North African Red Pepper Condiment)|
Serving size: Complete recipe
Calories 4710 Calories from Fat 1063
% Daily Value*
Total Fat 120 g183.9%
Saturated Fat 19.5 g97.5%
Trans Fat 0.9 g
Cholesterol 687.3 mg
Sodium 1375.9 mg57.3%
Total Carbohydrates 615 g204.9%
Dietary Fiber 102.9 g411.6%
Sugars 99.2 g
Protein 296 g592.7%
Vitamin A 309.1% Vitamin C 457.7%
Calcium 62% Iron 215.5%
*Based on a 2000 Calorie diet
Push vegetables aside and brown the chicken thighs evenly, seasoning with cayenne, salt, and pepper.
Add the tomatoes, lemon juice, beans, peas, and limas.
Cover and cook in a preheated 325-degree oven for 40 minutes, or until the chicken and vegetables are fork-tender.
Stir in the pasta tubes, coriander, and hot pepper; bring to a simmer, stir well, and serve.