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Suggest a better descriptionPASTA MONDAY TO FRIDAY SHOW #PS6534 Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, optional Gruyere and season to taste with salt and pepper. Garnish with chives. Posted to recipelu-digest by molony
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Serving Size: 1 Serving (457g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 875 | ||
Calories from Fat: 499 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.4g | 74 % | |
Saturated Fat 30.9g | 155 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 377.7mg | 116 % | |
Sodium 445.5mg | 15 % | |
Potassium 830.1mg | 22 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.9g | ||
Protein 73.4g | 105 % | |
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: 875
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