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Chicken and Noodle Cacciatore















Low in Saturated Fat, Low Cholesterol, Trans-fat Free


4 pound whole chicken
stewing hen
3 cups water
1 each celery stalks
1 slice onions
1 ½ tablespoons salt
2 tablespoons vegetable oil
1 clove garlic
3 ½ cups tomatoes, canned
8 each olives
3 ounces mushrooms
½ cup green bell peppers
cut in strips
teaspoon black pepper
¼ teaspoon basil
1 pound noodles


Wash chicken and place in large deep kettle with water, celery, onion slice and ¾ teaspoon salt.

Cover tightly and simmer 3 to 4 hours until tender.


Remove meat and cut in large serving pieces; reserve broth.

Heat vegetable oil in large skillet; sauté chopped onion and garlic until soft.

Add tomatoes, olives, mushrooms, green pepper, ¼ teaspoon salt, pepper and basil.

Continue cooking over low heat 20 minutes.

Skim fat from chicken broth; measure broth and add enough water to make 5 cups; pour into large saucepan.

Bring to a boil; add remaining 2½ teaspoons salt, and noodles.

Bring to a boil; cook 10 to 15 minutes or until tender.

Drain; place in shallow 2 quart baking dish.

Heat oven to 350℉ (180℃).

Arrange chicken on noodles; pour sauce over all.

Bake 20 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 12733% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 1469mg 61%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 29%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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