Source: Ronzoni
In 5-quart saucepan, over medium heat, melt butter; add chicken. Cook 5 minutes or until no longer pink.
Add broth; heat to boiling.
Add uncooked pasta, vegetables and pepper, stirring to coat pasta with liquid. Heat to boiling; reduce heat. Cover; simmer 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed.
Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup cheese until smooth; stir into chicken mixture. Heat until mixture just comes to a boil; sprinkle with remaining cheese.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 752 | ||
Calories from Fat: 406 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.1g | 60 % | |
Saturated Fat 13.9g | 70 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 256.8mg | 79 % | |
Sodium 313.8mg | 11 % | |
Potassium 705.6mg | 19 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 16.7g | ||
Protein 65.5g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 752
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