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Chicken Vegetable Tetrazzini

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
9 ounces pasta, linguine
refrigerated
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2 tablespoons olive oil
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1 pound chicken breasts
boneless, skinless, cut into 1 inch pieces
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2 tablespoons margarine
or butter
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2 cloves garlic
minced
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1 ½ cups broccoli, frozen
thawed
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15 ounces carrots
canned, drained
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4 ½ ounces mushrooms, canned
canned, drained, sliced
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cup milk
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1 can soup, cream of chicken
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cup Parmesan cheese
grated
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1 x salt and black pepper
if desired
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1 x parsley leaves
fresh
* Camera

Ingredients

Amount Measure Ingredient Features
260.1 ml/g pasta, linguine
refrigerated
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3E+1 ml olive oil
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453.6 g chicken breasts
boneless, skinless, cut into 1 inch pieces
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3E+1 ml margarine
or butter
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2 cloves garlic
minced
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355 ml broccoli, frozen
thawed
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433.5 ml/g carrots
canned, drained
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130.1 ml/g mushrooms, canned
canned, drained, sliced
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158 ml milk
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1 can soup, cream of chicken
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79 ml Parmesan cheese
grated
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1 x salt and black pepper
if desired
* Camera
1 x parsley leaves
fresh
* Camera

Directions

Cook linguine to desired doneness as directed on package. Drain.

Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot.

Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Remove chicken from skillet; cover to keep warm.

In same skillet, melt margarine over medium heat. Add garlic, broccoli, carrots and mushrooms; cook 4 to 5 minutes or until vegetables are tender, stirring occasionally.

Stir in milk, soup, cheese and chicken; cook 1 to 2 minutes or until thoroughly heated.

Stir in linguine; cook 2 minutes or until thoroughly heated, stirring occasionally.

Add salt and pepper to taste; sprinkle with parsley.

Ready in 30 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 445g (15.7 oz)
Amount per Serving
Calories 69832% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 904mg 38%
Total Carbohydrate 22g 22%
Dietary Fiber 6g 23%
Sugars g
Protein 105g
Vitamin A 212% Vitamin C 63%
Calcium 24% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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