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    You are in: Home / Recipes / Spicy Chicken Pepper Pasta Recipe
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    Spicy Chicken Pepper Pasta

    Average Rating:

    3 Total Reviews

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    • on May 23, 2011

      This was easy and delicious. I added a bit of store-bought marinara sauce to thicken at the end. The flavors were wonderful. Thanks for sharing!

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    • on July 10, 2006

      This is really, really good. I love how the flavors blend together. Plus, it is so simple! Don't forget to start your water to boiling as soon as you start cooking. I forgot, and my sauce cooked a little longer than it should have. But it still turned out great! It's a very forgiving recipe. I subbed cayenne and chili powders for the red pepper flakes, because I realized as I was cooking that I was out. Next time, I will use a green pepper in place of the red, so I can have more color. This is a great recipe; I'm so glad I tried it! ETA 7/8/06: Still loving it! The first few times I made this, DH complained that the sauce didn't stick to the spaghetti. I found that I was not simmering the sauce long enough. Teach me to try and speed up dinner! Great recipe, and so pretty. The picture does not do it justice, but I hope you enjoy anyway!

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    • on July 07, 2005

      All in all, this is a very tasty (and healthy) meal. I did add a bit of fresh basil from my garden to the mix. The only comment I would make is to julienne the peppers into 2 inch "matchsticks" to make it easier to eat. Thank you Brenda M. for sharing the recipe.

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    Nutritional Facts for Spicy Chicken Pepper Pasta

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.6
    Calories from Fat 163
    Total Fat 18.2 g
    Saturated Fat 4.7 g
    Cholesterol 61.8 mg
    Sodium 198.5 mg
    Total Carbohydrate 52.4 g
    Dietary Fiber 3.8 g
    Sugars 4.7 g
    Protein 29.7 g

    The following items or measurements are not included:

    diced tomatoes

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