Try this Chicken and Sun Dried Tomato Cream recipe, or contribute your own.
Suggest a better descriptionCook white rice as directed.
Pre cut chicken into chunks. In a large skillet, heat 1-2 tbsp olive oil over medium high heat. Add chunked chicken and sautee until cooked through. Transfer to a platter and keep warm.
Add red pepper flakes and onion to skillet and cook for three minutes. Add wine, cook for 1 minute.
Add broth, cream and pesto. Bring to a simmer and cook uncovered until slightly thickened. Add chicken back into sauce and heat through. Serve over cooked white rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4360g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7307 | ||
Calories from Fat: 2222 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 246.9g | 329 % | |
Saturated Fat 76.4g | 382 % | |
Monounsaturated Fat 96g | ||
Polyunsanturated Fat 48.8g | ||
Cholesterol 2448.5mg | 753 % | |
Sodium 2512.7mg | 87 % | |
Potassium 9237.6mg | 243 % | |
Total Carbohydrate 367g | 108 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 352.5g | ||
Protein 835.8g | 1194 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7307
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