Try this Chicken Spaghetti #3 recipe, or contribute your own.
Suggest a better descriptionsaute the onion, celery and bell pepper in oil or margarine. Add tomato paste, mushroom soup and chicken broth. Season with salt, pepper and a bit of Italian seasoning to taste. Simmer one or more hours. Lastly, add the chicken that has been removed from the bone; add the stuffed olives and mushrooms if you so desire. Cook the spaghetti in any broth that remains. Serve chicken sauce over spaghetti at meal time with a good green salad and French bread. Top the dish with Parmesan cheese. From . Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 10 | ||
Calories from Fat: 4 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 119.7mg | 4 % | |
Potassium 21.1mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.2g | 0 % | |
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: 10
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