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Suggest a better descriptionSaute onion and bell pepper in a Dutch oven coated with cooking spray over medium-high heat 3 to 4 minutes. Stir in broth, tomatoes, and tomato paste. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in cheese spread; cook 1 minute or until cheese spread is melted. Stir in pasta and chicken; cook 2 to 3 minutes or until thoroughly heated. Yield: 6-8 servings. Typed in MMFormat by cjhartlin@msn.com Source: Southern Living Magazine. Posted to MM-Recipes Digest by "Cindy Hartlin"
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 140 | ||
Calories from Fat: 47 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 62.3mg | 19 % | |
Sodium 60.9mg | 2 % | |
Potassium 196.9mg | 5 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.4g | ||
Protein 20.5g | 29 % | |
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: 140
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