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Suggest a better descriptionCook and season chicken. Save 1-1/2 quarts broth. Cook spaghetti in broth; drain, but do not rinse. In dutch oven or heavy pan; saute pepper, onion, celery and mushrooms in butter. Add tomatoes. Simmer for about 15 minutes to let the flavors blend. Add spaghetti, chicken and cheese. Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly. Note: Flavors blend better if this is prepared a day ahead of time and refrigerated. I have also had this made with velveeta, but I MUCH prefer the cheddar cheese. Have also seen variations that have english peas. You can really add more or less of the various vegetables to suit your taste. This particular version has evolved in our kitchen over the last dozen years. I also prefer it made with macaroni instead of spaghetti but Ive never seen anyone else make it that way. Shared by Nancy Coleman Origin Unknown
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 100 | ||
Calories from Fat: 70 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 85.3mg | 3 % | |
Potassium 135.3mg | 4 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6.3g | ||
Protein 0.9g | 1 % | |
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: 100
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