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“My husband, Jim, discovered this healthful recipe, and it’s become a favorite main dish,” says Nancy High in Raleigh, North Carolina. “He’s apt to sneak a hot pepper into the skillet since he believes that hotter is always better!”
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/4 cups equals 300 calories, 9 g fat (2 g saturated fat), 51 mg cholesterol, 136 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Originally published as Pepper 'n' Chicken Fettuccine in Light & Tasty August/September 2007, p47
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Oct. 08, 2008 by keverwann
The pasta to "stuff" ratio is very small, thus, double the pasta and it will be better. The taste was good, but I wouldn't pay full-price for all the peppers.
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