CHICKEN CACCIATORE

Made With:

Product

V8® 100% Vegetable Juice

V8 Original 100% Vegetable Juice is a unique and satisfying plant-powered juice blend that gives your body the replenishment it needs. Made using a blend of tomato and other vegetable juices, this juice drink is an easy and satisfying way to help meet your daily needs. V8 juice contains a mix of vegetable juices and tomato juice. It is also an excellent source of vitamin A and vitamin C.

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Tip

Amount of linguine needed for this recipe is 3 lbs.

Nutrition Facts
Serving Size
1 SERVING (1 PIECE CHICKEN, 1 CUP PASTA, 2/3 CUP S
Amount Per Serving
Calories 360
% Daily Value
Total Fat 6.2g
10%
Saturated Fat 1.2g
6%
Cholesterol 72mg
24%
Sodium 386mg
16%
Total Carbohydrate 39.9g
13%
Dietary Fiber 2.9g
12%
Protein 33.5g
67%
Vitamin A 11%
Vitamin C 62%
Calcium 4%
Iron 15%
Total Time

55 min.

Serving & Size

1 SERVING (1 PIECE CHICKEN, 1 CUP PASTA, 2/3 CUP S

Yields

V8® 100% vegetable juice gives this classic Italian dish a tasty new twist.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 PIECE CHICKEN, 1 CUP PASTA, 2/3 CUP S
Amount Per Serving
Calories 360
% Daily Value
Total Fat 6.2g
10%
Saturated Fat 1.2g
6%
Cholesterol 72mg
24%
Sodium 386mg
16%
Total Carbohydrate 39.9g
13%
Dietary Fiber 2.9g
12%
Protein 33.5g
67%
Vitamin A 11%
Vitamin C 62%
Calcium 4%
Iron 15%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
bone-in chicken breast half 24  ea.
all-purpose flour 6 oz. 1 1/2  cups
vegetable oil 4 oz. 1/4  cups
1. Coat chicken with flour. Heat oil in a large skillet or tilt skillet. Add chicken and cook until browned.
Made With:

Product

V8® 100% Vegetable Juice

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Weight Measure
V8® 100% Vegetable Juice qt.
dried oregano leaves, crushed tbsp.
garlic powder 1 1/2  tsp.
green pepper, cut into 1-inch pieces 8 oz. 1 1/2  qt.
onion, chopped 12 oz. cups
2. Add vegetable juice, oregano, garlic, pepper and onion. Heat to a boil. Reduce heat to low. Cover and cook 30 minutes or until chicken is cooked through.
Weight Measure
cooked linguine, drained 5 lb.
CCP: Heat until internal temperature is 180°F. or higher for 15 seconds.

CCP: Hold at 140°F. or higher. Portion sauce using 6 oz. ladle (2/3 cup) over 1 piece chicken and 1 cup linguine.

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