Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add barbecue sauce and tarragon; toss until heated through. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Tomato and Red Onion Salad, Cheesecake Nutritional Information Per Serving: 270 calories; 9 g fat; 45 mg cholesterol; 180 mg sodium; 27 g carbohydrate; 3 g fiber; 20 g protein. Source: The Potato Board
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 4|
|Calories from Fat: 61 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 98.7mg||30 %|
|Sodium 119.6mg||4 %|
|Potassium 1067mg||28 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 22.9g|
|Protein 42.3g||60 %|
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Calories per serving: 343
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