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Place the chicken breasts between two sheets of plastic wrap or waxed paper. Pound the chicken breasts with a metal meat mallet until they are about 1/2" thick. Heat the oil in a frying pan or skillet. Brown the chicken breasts in the hot oil on both sides. Add the spaghetti, onion and pepper strips, placing them around the chicken. Break up the larger pieces of tomato. Pour the tomatoes and water over the top of the chicken. Bring to a boil. Lower the heat. Cover. Cook until the chicken and spaghetti are done (about 15 minutes). Remove the bay leaf. Serve garnished with chopped parsley. Per serving: 44 Calories (kcal); 2g Total Fat; (28% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 7 (35%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 56.7mg||1 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.3g|
|Protein 0.4g||1 %|
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Calories per serving: 20
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