* Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until no longer pink. Add garlic; cook 1 minute longer. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil.
* Drain fettuccine; add to chicken mixture. Reduce heat; cover and simmer for 5 minutes or until heated through. Sprinkle with cheese.
Good, but kind of bland.
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|Serving Size: 1 Serving (557g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 251 (37%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 117mg||36 %|
|Sodium 2015.2mg||69 %|
|Potassium 774.3mg||20 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 59.6g|
|Protein 41.8g||60 %|
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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: 679
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