Try this Chicken Breasts with Julienne Vegetables recipe, or contribute your own.
Suggest a better description1. In large non-stick skillet over med-high, melt margarine. Brown chicken 3 mins on each side. Spoon off fat. 2. Stir in soup, milk thyme, celery and carrots. Bring to boil, then reduce heat to low. Cover, simmer 20 mins or until chicken is no longer pink, stirring occasionally. Serve with noodles. Per serving: 427 calories, 8g fat (17% CFF) 38 g protein, 51g carbo Contributor: Chatelaine Jan 97 - Campbells Ad Posted to Digest eat-lf.v097.n008 by Cathleen
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 361 | ||
Calories from Fat: 93 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 65.3mg | 20 % | |
Sodium 78.8mg | 3 % | |
Potassium 92.2mg | 2 % | |
Total Carbohydrate 56.6g | 17 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 53.9g | ||
Protein 10.3g | 15 % | |
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: 361
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