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Suggest a better descriptionCook pasta according to package directions, omitting salt and fat. Drain pasta, and set aside. Place a nonstick skillet over medium-high heat until hot. Add chicken, onion, and bell pepper. Cook chicken 3 minutes on each side or until lightly browned, stirring vegetables occasionally. Add spaghetti sauce and salt. Cover, reduce heat, and simmer 15 minutes or until chicken is done. Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 3/4 cup sauce). Serving Ideas : Serve chicken mixture over pasta. Recipe by: Cooking Light, Mar/Apr 1993, page 126 Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (701g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 784 | ||
Calories from Fat: 183 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 460.6mg | 142 % | |
Sodium 506.8mg | 17 % | |
Potassium 1511.5mg | 40 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 140.8g | 201 % | |
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: 784
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