Chicken Etouffee With Pasta
|Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Boneless, skinless, chicken breasts||1 Pound, cut across the grain into 1/4-inch-thick strips (About 4 Pieces)|
|Chicken broth||1 Cup (16 tbs)|
|Tomato||1 Medium, chopped|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Green bell pepper||1 Medium, chopped|
|Seasoning blend||2 Teaspoon (Creole Or Cajun)|
|Hot cooked pasta||1 1⁄2 Cup (24 tbs) (Creole Or Cajun)|
Heat oil in large skillet over medium heat until hot.
Add flour; cook and stir 10 minutes or until dark brown.
Add onion; cook and stir 2 minutes.
Stir in chicken, broth, tomato, celery, bell pepper and seasoning blend.
Cook 8 minutes or until chicken is cooked through.
Serving size: Complete recipe
Calories 1552 Calories from Fat 571
% Daily Value*
Total Fat 65 g99.6%
Saturated Fat 9.5 g47.7%
Trans Fat 0.1 g
Cholesterol 332.5 mg110.8%
Sodium 1000 mg41.7%
Total Carbohydrates 114 g38.1%
Dietary Fiber 9.1 g36.3%
Sugars 13.4 g
Protein 126 g251.5%
Vitamin A 47.7% Vitamin C 252.6%
Calcium 25% Iron 68.4%
*Based on a 2000 Calorie diet