Rotel's Chicken Diablo
January 15, 2014
This Rotel inspired recipe makes my mouthy water just thinking about it. While the chicken is simmered in a tomato and mushroom sauce with chopped green chilies, I serve with a side of rice or quinoa for a little extra contrast.
Ready in
60 min4
Servings
802
Calories Per Serving
Deliver Ingredients
Ingredients
- 2 Tablespoons Vegetable Oil
- 1/2 Teaspoon garlic salt
- 2 Cups Rice or Quinoa
- 8 Ounces sliced fresh button mushrooms
- 2 Tablespoons Tomato Paste
- 8 Ounces Tomato Sauce
- 10 Ounces Diced Tomatoes & Green Chilies, undrained
- 4 skinless chicken breasts
Directions
1. Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with garlic salt.
2. Cook chicken 5 minutes or until browned on each side. Remove from skillet; set aside. Add mushrooms to skillet; cook 2 to 3 minutes or until tender. 3. Add tomato paste, undrained tomatoes and tomato sauce.
4. Return chicken to skillet; reduce heat and simmer 5 minutes more or until chicken is no longer pink in centers (165°F) and sauce is thickened slightly.
5. Serve with cooked rice or quinia
Nutritional Facts
Total Fat
15g
23%
Sugar
8g
N/A
Saturated Fat
2g
11%
Cholesterol
199mg
66%
Protein
72g
100%
Carbs
91g
30%
Vitamin A
79µg
9%
Vitamin B12
0.6µg
9.9%
Vitamin B6
3mg
100%
Vitamin C
179mg
100%
Vitamin D
0.1µg
N/A
Vitamin E
5mg
24%
Vitamin K
13µg
16%
Calcium
48mg
5%
Fiber
3g
11%
Folate (food)
65µg
N/A
Folate equivalent (total)
65µg
16%
Iron
4mg
21%
Magnesium
145mg
36%
Monounsaturated
7g
N/A
Niacin (B3)
31mg
100%
Phosphorus
790mg
100%
Polyunsaturated
3g
N/A
Potassium
1668mg
48%
Riboflavin (B2)
0.9mg
51.2%
Sodium
463mg
19%
Thiamin (B1)
0.5mg
30.2%
Zinc
4mg
24%