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Chicken Italian

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  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

Boil chicken until done. (Begin preparing sauce and cooking noodles while chicken is boiling.)
Let chicken cool enough to handle, then remove meat from bones.
Discard skin.
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.
Drain noodles.
Place hot chicken pieces and drained, cooked noodles on a large platter.
Sprinkle mozzarella cheese over chicken and noodles.
Pour sauce over all.

Recipe Summary

Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

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 mg262.4%

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

Chicken Italian Recipe