Chicken with Bell Peppers Ala Cream
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Chicken with Bell Peppers Ala Cream
4 min
Easy
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42 20.3g / 42%
13 14.2g / 13%
45 48.6g / 45%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Chicken with Bell Peppers Ala Cream

(0)
55 Min
Easy

Ingredients

5 Servings

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  kilogram
Whole chicken
7  cups
Water
4  tbsp
Butter
1  cup
Mushroom, cut into slices
4  tbsp
Plain flour
2  cubes
MAGGI® Chicken Bouillon
1  Small
Green bell pepper, chopped
1  Small
red bell pepper, sliced
1  Small
Yellow bell pepper, sliced
0.33  cup
Cooking cream
0.25  tsp
White Pepper
2  tbsp
Lemon juice
1  tbsp
Fresh parsley, chopped
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Nutrition Value

Carbohydrates
14.27 g
Energy
439.43 kcal
Fats
20.36 g
Protein
48.61 g
Information per serving

Instruction

55 Minutes

  • Step 1

    1 Min
    Boil chicken in water for 45 mins or until its cooked. Set aside to cool then remove the skin and bones. Strain the stock and set aside.

  • Step 2

    1 Min
    Melt butter in a saucepan and saute mushrooms for 2 mins. Add plain flour and stir with mushrooms for a minute.

  • Step 3

    1 Min
    Add 3 cups or 750 ml from the strained chicken stock and bring to boil with stirring. Add MAGGI® Chicken Bouillon cubes, colored bell peppers slices, cream and white pepper. Simmer on low heat for 3 mins.

  • Step 4

    1 Min
    Add lemon juice and the prepared chicken into the sauce. Stir, garnish with parsley and serve.
Chicken with Bell Peppers Ala Cream

Step 1 of 4

Boil chicken in water for 45 mins or until its cooked. Set aside to cool then remove the skin and bones. Strain the stock and set aside.

Chicken with Bell Peppers Ala Cream

Step 2 of 4

Melt butter in a saucepan and saute mushrooms for 2 mins. Add plain flour and stir with mushrooms for a minute.

Chicken with Bell Peppers Ala Cream

Step 3 of 4

Add 3 cups or 750 ml from the strained chicken stock and bring to boil with stirring. Add MAGGI® Chicken Bouillon cubes, colored bell peppers slices, cream and white pepper. Simmer on low heat for 3 mins.

Chicken with Bell Peppers Ala Cream

Step 4 of 4

Add lemon juice and the prepared chicken into the sauce. Stir, garnish with parsley and serve.

Recipe PDF

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