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Rosamarina Chicken Stir Fry

Gadget.Cook's picture
  Whole chicken breasts 2 Medium
  Green peppers 2 Small
  Rosamarina/Ditalini 1 Cup (16 tbs)
  Cooking oil 2 Tablespoon
  Onion 1 Medium, sliced
  Ground cumin 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Canned whole kernel corn 8 Ounce, drained (1 Can)
  Chopped canned green chili peppers 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Tomatoes 2 , peeled and chopped
  Shredded cheddar cheese 1 Cup (16 tbs)

Skin, halve lengthwise, and bone chicken breasts; cut into 1/2-inch cubes.
Cut peppers into strips.
Cook pasta according to package directions; drain.
Meanwhile, heat wok over high heat; add oil.
Stir-fry chicken 3 minutes or till lightly browned.
Add green peppers, onion, cumin, and red pepper; stir-fry 3 minutes, adding more oil if needed.
Stir in drained pasta, corn, chili peppers, and salt.
Cover and cook 2 minutes or till hot.
Stir in tomatoes; sprinkle with cheese.
Cover and cook 2 minutes or till cheese melts.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
5 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2263 Calories from Fat 700

% Daily Value*

Total Fat 78 g120.6%

Saturated Fat 29.9 g149.7%

Trans Fat 0.1 g

Cholesterol 320.6 mg106.9%

Sodium 2615.4 mg109%

Total Carbohydrates 233 g77.7%

Dietary Fiber 24.4 g97.5%

Sugars 40.2 g

Protein 143 g286.4%

Vitamin A 101.6% Vitamin C 308.3%

Calcium 96.5% Iron 54.4%

*Based on a 2000 Calorie diet


Rosamarina Chicken Stir Fry Recipe