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1. Heat 4-quart covered saucepan of salted water to boiling over high heat. Add noodles and cook as lable directs but add snap peas to noodles 1 minute before noodles are done.
2. Place carrots and frozen peas in colander in sink. Drain noodles and snap peas over carrots and frozen peas.
3. While noodle mixture drains, in same saucepan heat broth, cream, lemon peel, pepper and salt to boiling over high heat.
4. Stir chicken and noodles mixture into sauce; heat through, stirring constantly.
Each serving: 510 calories, 33 g protein, 52 g carbohydrates, 20 g total fat (9 g saturated), 5 g fiber, 158 mg cholesterol, 750 mg sodium
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Serving Size: 1 Serving (584g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 574 | ||
Calories from Fat: 241 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 152mg | 47 % | |
Sodium 1198.6mg | 41 % | |
Potassium 696mg | 18 % | |
Total Carbohydrate 44.7g | 13 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 41.7g | ||
Protein 36.4g | 52 % | |
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: 574
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