Heat skillet to hot. Add olive oil, mushrooms, garlic and a little chicken stock. Add remaining vegetables, salt and pepper to taste. Add pasta and toss. Add cooked julienne chicken and stir until hot. Serve in a large pasta bowl topped with parmesan cheese and chopped parsley.
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 1|
|Calories from Fat: 163 (36%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 108mg||33 %|
|Sodium 532.8mg||18 %|
|Potassium 763.1mg||20 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 38.6g|
|Protein 29.6g||42 %|
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Calories per serving: 452
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