Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper. Makes 12 First-Course or 6 Main-Course servings. Bon Appetit November 1999 Per serving: 1333 Calories (kcal); 77g Total Fat; (51% calories from fat); 31g Protein; 134g Carbohydrate; 227mg Cholesterol; 659mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1/2 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (5157g)|
|Recipe Makes: 1|
|Calories from Fat: 2432 (43%)|
|Amt Per Serving||% DV|
|Total Fat 270.2g||360 %|
|Saturated Fat 106.7g||534 %|
|Monounsaturated Fat 94.7g|
|Polyunsanturated Fat 37.8g|
|Cholesterol 1049.1mg||323 %|
|Sodium 7957mg||274 %|
|Potassium 7873.6mg||207 %|
|Total Carbohydrate 550.9g||162 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 535.4g|
|Protein 260.4g||372 %|
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Calories per serving: 5693
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