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Ingredients
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50 pcs (4,500 g) Reuven Fully Cooked Low Sodium Chicken Breast 90 g (Product Code 10827)
1/2 cup (125 ml) vegetable oil
10 cups (2,500 ml) white onions, thinly sliced
10 stalks (825 g) celery, chopped
5 cups (750 g) carrots, diced
40 oz (1,135 g) button mushrooms, sliced
10 cups (1 kg) yellow bell peppers, sliced
15 pcs garlic cloves, minced
140 oz (4,150 ml) whole peeled tomatoes
30 oz (850 g) tomato paste
10 cups (2,500 ml) chicken broth, low sodium
10 bay leaves
2 tbsp (30 ml) dried thyme
2 tbsp (30 ml) dried rosemary
2 tbsp (30 ml) dried oregano
2 tbsp (30 ml) dried basil
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Preparation Instructions
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Cacciatore Sauce: In a large pot over medium heat, add olive oil, onions, celery, carrots and mushrooms, cook for 4-5 minutes. Add yellow bell peppers, garlic and tomato paste cook for 2 minutes. Add canned tomatoes, chicken stock, bay leaves, thyme, rosemary, oregano and basil. Stir to combine. Bring to a simmer and cook for 20 minutes.
Assembly: Place Reuven Low Sodium Chicken Breast 90 g in a hotel pan and top with sauce. Cover and place a in preheated 350°F (177 °C) oven for 45-60 minutes. Serve with buttered pasta and steamed vegetables.
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Nutrition Info.
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1 serving
Calories: ............................ 195
Protein: ............................ 29 g
Fat: ...................................... 4 g
Carbohydrate: ................ 15 g
Fibre: ................................... 3 g
Sugar: .................................. 9 g
Cholesterol: ................. 86 mg
Sodium: ...................... 429 mg
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