Season chicken breasts with garlic powder, paprika, salt and pepper. Saute chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and 1/4 cup pistachios. Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all. Garnish with additional pistachios. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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|Serving Size: 1 Serving (529g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 134 (55%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 0mg||0 %|
|Sodium 1811.5mg||62 %|
|Potassium 330.5mg||9 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 16.6g|
|Protein 8.1g||12 %|
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Calories per serving: 242
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