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Spaghetti Primavera With Chicken Recipe
|Boneless chicken breast||3⁄4 Pound|
|Bell pepper||1 Medium (Yellow / Green Colored)|
|Scallions||8 (1 Bunch)|
|Light olive oil/Other vegetable oil||5 Tablespoon|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Chopped fresh dill/1 teaspoon dried dill||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1964 Calories from Fat 739
% Daily Value*
Total Fat 84 g128.9%
Saturated Fat 12.3 g61.5%
Trans Fat 0.1 g
Cholesterol 197.3 mg
Sodium 1732.9 mg72.2%
Total Carbohydrates 198 g65.9%
Dietary Fiber 8.5 g34.1%
Sugars 10.2 g
Protein 123 g246.2%
Vitamin A 40.1% Vitamin C 262.2%
Calcium 26.6% Iron 84.5%
*Based on a 2000 Calorie diet
2 Meanwhile, cut the chicken into 1-inch cubes. Cut the mushrooms into 1/4 inch-thick slices. Cut the bell pepper into slivers. Coarsely chop the scallions.
3 Add the spaghetti to the boiling water and cook until al dente, 10 to 12 minutes or according to package directions.
4 Meanwhile, in a large skillet or flameproof casserole, warm 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add the chicken and saute until the chicken turns white, 2 to 3 minutes.
5 Add the mushrooms, bell pepper, scallions, garlic and remaining 3 tablespoons oil and saute until the vegetables are softened but not browned, 2 to 3 minutes.
6 Drain the spaghetti and add it to the skillet, along with the dill, salt and black pepper. Gently toss the ingredients together and serve hot.