In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper. Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g protein. Source: The Potato Board
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|Serving Size: 1 Serving (721g)|
|Recipe Makes: 4|
|Calories from Fat: 21 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 98.7mg||30 %|
|Sodium 980.9mg||34 %|
|Potassium 1415.5mg||37 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 20.8g|
|Protein 47.2g||67 %|
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Calories per serving: 315
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