Cook the vegetables and pasta in boiling water until tender. Bring the dry sherry to the boil. Add the chicken stock and cream and reduce to a velvety texture. Place the chicken breasts into a hot pan with a little olive oil and butter. Roast in a hot oven for about 15 minutes. Warm the rest of the vegetables and serve.
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|Serving Size: 1 Serving (1971g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 114 (9%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 547.5mg||168 %|
|Sodium 777mg||27 %|
|Potassium 3950.8mg||104 %|
|Total Carbohydrate 52.7g||15 %|
|Dietary Fiber 22.7g||91 %|
|Sugars, other 30g|
|Protein 229.6g||328 %|
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Calories per serving: 1265
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