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Suggest a better descriptionBoil whole chicken 1 hour until very tender and allow to cool. Remove skin and discard. Remove all meat and pull apart to thin shreds. Reduce broth to 1 cup. In a 6quart saucepan, heat butter until foam subsides. Add onion, celery and garlic and cook over medium heat until soft and golden brown. Add wine, tomato sauce and chicken stock and bring to a boil. Add shredded chicken meat and thyme and return to boil. Lower heat and simmer 1 hour until thick. Set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. Drop pasta in water and cook until al dente. Drain well and toss into pan with sauce. Toss gently over medium heat until dressed and serve. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #507 by Sue
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Serving Size: 1 Serving (2649g) | ||
Recipe Makes: 1 | ||
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Calories: 4235 | ||
Calories from Fat: 2602 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 289.2g | 386 % | |
Saturated Fat 98.5g | 492 % | |
Monounsaturated Fat 112.7g | ||
Polyunsanturated Fat 53.9g | ||
Cholesterol 1329.4mg | 409 % | |
Sodium 3444.3mg | 119 % | |
Potassium 4720.6mg | 124 % | |
Total Carbohydrate 60g | 18 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 53.4g | ||
Protein 312.2g | 446 % | |
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: 4235
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