1 lb chicken tenders , or strips, raw
1/4 cup all-purpose flour
1 tbsp olive oil
16 oz spaghetti
1 tbsp olive oil, divided
1 green bell pepper, cut into 1/2 inch wide strips
1 red bell pepper, cut into 1/2 inch wide strips
1 yellow bell peppers, cut into 1/2 inch wide strips
1 onion, chopped
2 tbsp garlic, chopped
1 1/2 cup four cheese Alfredo sauce
1/2 cup parsley, fresh, chopped
Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat.
Heat 1 Tbs. oil in a large skillet over medium heat.
Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear).
Remove from skillet and place in a medium bowl; set aside. Bring a large pot of lightly salted water to a boil.
Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water. Wipe skillet with paper towel.
Heat 1 tsp. oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion and garlic and sauté for 3 minutes.
Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes.
Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken.
Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.
Sugar: 6g
:
Calcium: 66mg
Calories: 703kcal
Carbohydrates: 102g
Cholesterol: 73mg
Fat: 13g
Fiber: 6g
Iron: 3mg
Potassium: 962mg
Protein: 42g
Saturated Fat: 2g
Sodium: 148mg
Vitamin A: 1767IU
Vitamin C: 132mg
