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Suggest a better descriptionSimmer 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 | ||
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Calories: 52 | ||
Calories from Fat: 19 (37%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 52
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