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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the peppers over a high flame so that the skin blisters and can be easily removed. You can omit this step but peeling makes the peppers easier to digest. | 2. Cut the peppers into strips. | 3. Heat the oil and gently brown the chopped onion and the garlic. Add the chicken pieces and brown them on all sides. | 4. Mix the tomato paste with the stock and add to chicken along with the wine. | 5. Add the sliced peppers and cook slowly (medium low) to create a thick sauce (1 1/2 hours). If sauce is getting to dry then add a little more stock. Season to taste. | 6. Cook the pasta in boiling salted water, drain and stir in the chicken and sauce. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pepper	3		red sweet	1.8625	0.4321	0.0801	0.0158
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
chicken thigh	5			9966.0	17.8935	216.987	1001.8095
chicken leg	5			4850.6777	3.8533	371.0542	361.5342
white wine	2	tablespoons		-	-	-	-
tomato paste	1	tablespoon	concentrated	13.12	3.0256	0.6912	0.0752
chicken stock	3 1/2	fluid		-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
fettuccine	1			28.066	3.9689	1.7577	0.7654

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.