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Chicken Risotto

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Submitted by megmegbab

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 2
EACH EACH ZUCCHINI
thinly sliced
2 2
2 473
CUPS ML CHICKEN
skinned, diced and cooked
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML THYME *
2 3E+1
TABLESPOONS ML PIMENTOS
chopped
3 7.1E+2
CUPS ML RICE
cooked
¼ 59
CUP ML CHEESE
grated

Directions

Cook the zucchini and onions in small amount of water until tender, about 5 to 10 minutes.

Add other ingredients, except for cheese.

Cook and stir until heated through.

Remove from heat, stir in cheese, serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 343 11% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 209mg 9%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 6%
Sugars g
Protein 33g
Vitamin A 5% Vitamin C 19%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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