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Tuscan Chicken Legs With Spinach Fettuccine

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  Skinless chicken legs 1 Pound
  Garlic powder 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Olive oil 2 Teaspoon
  Canned salt free tomatoes with juice 14 1⁄2 Ounce, cut up (1 Can)
  Dried oregano 1⁄4 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Cooked spinach fettuccine 4 Cup (64 tbs), hot

Rinse the chicken legs and pat dry with paper towels.
Lightly sprinkle with the garlic powder and pepper.
Add the oil to a large no-stick skillet and heat over medium-high heat.
Add the chicken and cook for 2 to 3 minutes or until lightly brown on all sides.
Stir in the tomatoes (with juices), oregano and basil.
Bring to a boil, then reduce the heat.
Cover and simmer about 20 minutes or until the chicken is no longer pink.

Recipe Summary

Main Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4565 Calories from Fat 611

% Daily Value*

Total Fat 87 g134.2%

Saturated Fat 17.4 g87.2%

Trans Fat 0 g

Cholesterol 300 mg100%

Sodium 2659.4 mg110.8%

Total Carbohydrates 749 g249.8%

Dietary Fiber 56.6 g226.5%

Sugars 29.1 g

Protein 188 g375.2%

Vitamin A 71.5% Vitamin C 90.5%

Calcium 54% Iron 33.3%

*Based on a 2000 Calorie diet

Tuscan Chicken Legs With Spinach Fettuccine Recipe