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Simmer chicken until tender in well-seasoned water. Remove chicken from broth and measure 1 quart brooth back into pan. Bone and dice chicken; set aside. Into brooth put celery, green pepper, onions, garlic and mushrooms. Let cook a few minutes. Add spaghetti and cook until done. Add tomatoes, olives, salt and pepper. Then add Worcestershire and cheese. Put in casserole and heat until hot.
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 19 (37%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 2mg||1 %|
|Sodium 227.9mg||8 %|
|Potassium 185.5mg||5 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6.1g|
|Protein 1.7g||2 %|
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Calories per serving: 52
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