In 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|
|Calories from Fat: 109 (28%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 393
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