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Suggest a better descriptionWash chicken and place in large deep kettle with water, celery, onion slice and 3/4 teaspoon salt. Cover tightly and simmer 3 to 4 hours until tender. Cool. Remove meat and cut in large serving pieces; reserve broth. Heat vegetable oil in large skillet; saute chopped onion and garlic until soft. Add tomatoes, olives, mushrooms, green pepper, 1/4 teaspoon salt, pepper and basil. Continue cooking over low heat 20 minutes. Skim fat from chicken broth; measure broth and add enough water to make 5 cups; pour into large saucepan. Bring to a boil; add remaining 2 1/2 teaspoons salt, and noodles. Bring to a boil; cook 10 to 15 minutes or until tender. Drain; place in shallow 2 quart baking dish. Heat oven to 350. Arrange chicken on noodles; pour sauce over all. Bake 20 minutes. Makes 8 servings. Recipe By : Smart Shoppers Cookbook Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 11:05:19 -0700 From: "Tammie Catley"
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 257 | ||
Calories from Fat: 48 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 47.6mg | 15 % | |
Sodium 61.4mg | 2 % | |
Potassium 217.2mg | 6 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 41.1g | ||
Protein 8.6g | 12 % | |
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: 257
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