1. In a dutch oven or soup pot over medium high heat combine stock, tomatoes, spinach, cheese, salt and pepper. Bring to a boil: reduce heat and simmer covered, 10 min.
2. Add pasta and chicken. Bring to a boil: reduce heat and simmer, covered until heated through, about 5 min.
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|Serving Size: 1 Serving (571g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 149 (45%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 67.1mg||21 %|
|Sodium 753.8mg||26 %|
|Potassium 744.5mg||20 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 16.9g|
|Protein 26.3g||38 %|
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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: 332
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