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Suggest a better descriptionSaute first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt, and crushed red pepper; set aside. Cook pasta according to package directions; drain. Combine pasta, vegetable mixture, and chicken in a large bowl; spoon mixture into an 11x7x1-1/2-inch baking dish. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture. Bake, covered, at 350F for 40 to 45 minutes or until thoroughly heated. Makes 6-8 servings.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 8 | ||
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Calories: 477 | ||
Calories from Fat: 237 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 95.3mg | 29 % | |
Sodium 231.1mg | 8 % | |
Potassium 473.1mg | 12 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 28.9g | ||
Protein 29.1g | 42 % | |
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: 477
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