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Saucy Tomato Chicken Recipe
|Uncooked egg noodles||6 Ounce|
|Canned stewed tomatoes with onions, celery and green bell pepper||14 1⁄2 Ounce (1 Can)|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1 Teaspoon|
|Nonstick cooking spray||1 Tablespoon|
|Boneless skinless chicken breasts||16 Ounce (Four 4 Ounce Each Pieces)|
|Olive oil||2 Teaspoon|
Serving size: Complete recipe
Calories 1504 Calories from Fat 314
% Daily Value*
Total Fat 36 g54.7%
Saturated Fat 6.8 g33.8%
Trans Fat 0.2 g
Cholesterol 406 mg
Sodium 505.2 mg21.1%
Total Carbohydrates 160 g53.4%
Dietary Fiber 14.5 g57.9%
Sugars 26.3 g
Protein 133 g266.6%
Vitamin A 10.9% Vitamin C 18.4%
Calcium 20.6% Iron 49.6%
*Based on a 2000 Calorie diet
Meanwhile, add tomatoes, garlic and oregano to large nonstick skillet.
Bring to a boil over high heat; boil 5 minutes, stirring constantly, or until liquid is reduced and tomato mixture becomes slightly darker in color.
(Mixture will be thick.) Transfer to small bowl; keep warm.
Wipe out skillet.
Spray same skillet with cooking spray.
Add chicken; cook 6 minutes.
Turn; reduce heat to medium-low.
Spoon tomato mixture into skillet around chicken.
Cover; cook 4 minutes or until chicken is no longer pink in center.
Place noodles on serving platter; top with chicken pieces.
Add olive oil to tomato mixture; stir well to blend.
Spoon equal amounts of tomato mixture over each piece of chicken.