Dinner

Peppered chicken pasta - collection 2001 pg 66 is for Dinner.

Peppered chicken pasta - collection 2001 pg 66 takes 15 minutes to prepare.

Peppered chicken pasta - collection 2001 pg 66 takes 20 minutes to cook.

Peppered chicken pasta - collection 2001 pg 66 makes 3 servings.

The ingredients for Peppered chicken pasta - collection 2001 pg 66 are:

Chicken Thigh, 452 grams cut into strips
Hard Salami, 50 grams cut into strips
Green Peppers (bell peppers), 0.5 cup, chopped
Carnation evaporated milk - Light & Creamy, 125 gram(s)
MasterFoods - Wholegrain Mustard, 15 gram(s)
San Remo - Large Spirals, 150 gram(s)

Here is how you make Peppered chicken pasta - collection 2001 pg 66:

cook chicken until browned. Stir in the salami and capsicum. Add gorund black pepper. Cook for 5 mins.Reduce heat and stir in the combined milk and mustard.Add the pasta and toss to combine.Cook until heated through.Serving Size:?3 servings

The nutritional information for Peppered chicken pasta - collection 2001 pg 66 is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 486.2

• Total Fat: 13.6 g
• Cholesterol: 138.2 mg
• Sodium: 599.9 mg
• Total Carbs: 44.9 g
• Dietary Fiber: 0.3 g
• Protein: 43.4 g