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Cook pasta 8 minutes in boiling water.
Add veggies & return to boil. Cook 2-3 minutes, until pasta is tender and veggies are crisp-tender.
In a medium nonstick skillet, heat 2 tbsp dressing & chicken over med-hi heat 3-5 minutes or until chicken is cooked.
In a huge bowl, blend sour cream & milk.
Add pasta/veggie blend & chicken. Stir gently to coat.
Stir in remaining dressing & tomatoes
Serve with parmesan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (24%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 83.8mg||26 %|
|Sodium 145.7mg||5 %|
|Potassium 527.7mg||14 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 34.6g|
|Protein 26.5g||38 %|
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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: 343
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