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Steps
1
1. Heat 2 tablespoons oil in 12-inch skillet or 4-quart Dutch oven over medium
heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all
sides. Remove chicken from skillet with tongs.
2
2. Add 1 tablespoon oil to drippings in skillet. Heat over medium-low heat. Cook
onions in oil mixture about 6 minutes, stirring occasionally, until golden brown. Stir
in garlic. Cook and stir about 30 seconds or until garlic is light golden brown.
3
3. Stir in remaining ingredients except pasta and cheese, breaking up tomatoes
with a fork or snipping with kitchen scissors. Add chicken. Heat to boiling; reduce
heat. Cover and simmer about 20 minutes or until juice of chicken is no longer pink
when centers of thickest pieces are cut.
4
4. Serve tomato mixture over chicken and pasta. Sprinkle with cheese and, if
desired, additional chopped fresh cilantro.
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Nutrition Facts
Serving Size:1 Serving
Calories
400
Calories from Fat
180
Total Fat
20g
Saturated Fat
5g
Cholesterol
75mg
Sodium
340mg
Total Carbohydrate
30g
Dietary Fiber
3g
Protein
28g
% Daily Value*:
Iron
16%
16%
Exchanges:
1 Starch; 3 Vegetable; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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