Preheat oven to 375 degrees F. Rub a little of the oil over the chicken breasts, then sprinkle both sides withn1 tbsp chile powder & salt. Heat a nonstick fry pan with remaining oil. Add chicken; brown on both sides for a couple of minutes. Combine tomatoes, garlic, spinach, cilantro, remaining chile powder, 2 cups of chicken broth, and feta cheese in a large glass baking dish. Bury the chicken breasts under this mixture. Cover with foil; bake for 45 minutes. Remove chicken; when cool, shred the meat. Cook pasta in boiling water about 5 minutes, then drain. Pour remaining chicken broth into a large saucepan. Add tomato-chile mixture and all the precious juices from the baking dish. Bring to a simmer for 5 minutes. Add shredded chicken and pasta. Squeeze in the lime juice. This is even better the next day! Habby trails and good eatin! Posted to CHILE-HEADS DIGEST V3 #251 by MadameR@aol.com on Feb 28, 1997.
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|Serving Size: 1 Serving (3860g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 509 (20%)|
|Amt Per Serving||% DV|
|Total Fat 56.5g||75 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 1161.8mg||357 %|
|Sodium 10126.2mg||349 %|
|Potassium 6714.8mg||177 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 23.1g||93 %|
|Sugars, other 23.6g|
|Protein 465.3g||665 %|
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Calories per serving: 2603
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