Chicken Tetrazzini #5
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INGREDIENTS
INSTRUCTIONS
Boil chicken until tender. Bone & dice chicken in small cubes. Reduce chicken stock until very rich. Saute celery, onions & green pepper in small amount of butter, just until tender. Add chicken, celery mixture & mushrooms to the chicken stock. Make a thick rich white sauce & add enough paprika to give it a rich, pink color. Combine chicken mixture with white sauce; serve over cooked spaghetti & top with generous amounts of grated Parmesan cheese. MR. DOUGLAS (SCOTTY) GARRETT From the
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (274g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 507 | ||
| Calories from Fat: 313 (62%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 34.7g | 46 % | |
| Saturated Fat 9.9g | 50 % | |
| Monounsaturated Fat 14.4g | ||
| Polyunsanturated Fat 7.5g | ||
| Cholesterol 172.5mg | 53 % | |
| Sodium 167.7mg | 6 % | |
| Potassium 537.2mg | 14 % | |
| Total Carbohydrate 2.6g | 1 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 2g | ||
| Protein 43.6g | 62 % | |
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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. |
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Calories per serving: 507
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