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Suggest a better descriptionIn large skillet, melt butter. Add chicken; cook until no longer pink. Add pasta and vegetables and water. Cover; cook over medium heat 7-9 minutes until vegetables are crisp-tender, stirring occasionally. Stir in sour cream; heat throughly. 4 servings. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 393 | ||
Calories from Fat: 109 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 126.9mg | 39 % | |
Sodium 95.6mg | 3 % | |
Potassium 348.4mg | 9 % | |
Total Carbohydrate 42.6g | 13 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 42.6g | ||
Protein 27g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 393
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