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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (432g) Recipe makes 2 servings |
||
| Calories 919 | ||
| Calories from Fat 554 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 61.6g | 94% | |
| Saturated Fat 37.4g | 187% | |
| Monounsaturated Fat 17.2g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 273mg | 91% | |
| Sodium 759mg | 31% | |
| Potassium 642mg | 18% | |
| Total Carbohydrate 49.1g | 16% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 2.7g | ||
| Protein 42.7g | 85% | |
Spicy Thai Peanut Sauce With Chicken and Rice Noodles
Parmigiano and Herb Chicken Breast Tenders
Sauteed Chicken Breasts Stuffed with Cheese and Ham
Balsamic Glazed Chicken Breast
Southwestern Bbq Chicken Breast
From: l0veh0bag
On Jul 2, 2009
This was delicious and easy! This is going into our regular dinner rotation for sure. I used 3-5 green onions and at the very end I sprinkled a little corn starch into the sauce to thicken it up a bit. SO good! We have this at least once every two weeks!
From: muncheechee
On Jul 2, 2009
My hubby and I love this dish. He could hardly believe that I made the sauce from scratch! To make everything come together perfectly, I pull my al dente noodles out of the boiling water and toss them into the pan of sauce and let it all simmer together for a couple minutes before serving. This trick marries the pasta and sauce together perfectly instead of just tasting like sauce over pasta. Definitely need to add mushrooms next time
From: Shae
On Oct 6, 2002
FANTABULOUS!!!! This dish was sooooo good I have to give a play-by-play. I added 1 lb of halfed whole white button mushrooms. For the sundried tomatoe I went to my freezer and grabbed a few of Mirj's "Oven-dried tomatoes" (which I have freezer bags full of) instead. The only other thing that I used that was a first for me was the cajun seasoning. Ironically, I had just purchased Pampered Chef's Cajun Seasoning. I doubt this had anything to do with it, but I have never used a pre-mixed cajun seasoning before. I layed a bed of pasta on a platter and poured the sauce over it all and served it "family style." We could have NEVER guessed what we were about to experience. Honestly, with the exception of a straight-out alfredo, this is the best pasta sauce I have ever had. The flavors just dance around in your mouth, not too overpowering, but they let you know they are there. The entire meal my husband and I were scheming up different ways to make this recipe and we both agreed that we would like to try it with shrimp and also do just a veggie-version with lots of mushrooms, yellow/red/orange peppers, etc. We are no food critics...but to us...this dish IS restaurant quality and is earning a spot in the front of the pasta section of my cookbook!!! Thanks, Lorac, for this OUTSTANDING recipe!
From: AngelicFantasia
On Feb 20, 2003
I made this recipe exactly as posted only I doubled everything (I used 3 cups of cream). Quick, easy, with wonderful, spicy flavor. This could be served with no hesitation to guests. Next time, I will use only 2 cups of cream while doubling all the other ingredients. All my family loved it. Can't wait to make it again.
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