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Orange Chicken and Linguine
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Orange Chicken and Linguine

20 Minutes
20 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
8 oz pkg. dried linguine or fettuccine
12 oz skinless boneless chicken breast halves, cut into bite-size strips
1 large red sweet pepper, coarsely chopped
1 tablespoon olive oil or cooking oil
3/4 cup frozen orange juice concentrate, thawed
1/3 cup chicken broth
4 teaspoon s cornstarch
Dash to 1/8 teaspoon ground red pepper
2 tablespoons sliced green onion, optional
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Let's Make It
1
Cook pasta according to package directions. Drain and keep warm.
2
Meanwhile, in a large skillet, cook chicken and sweet pepper in hot oil about 3 min. or until chicken is no longer pink.
3
In a small bowl, stir together the thawed concentrate, chicken broth, cornstarch, and ground red pepper. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve chicken mixture over pasta. If desired, sprinkle with sliced green onion.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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