Chicken Tetrazzine* Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 cup: Cooked Spaghetti, made from 8-oz dry spaghetti
1 can: Low-fat cream chicken soup,
1/4 cup: Water,
1/2 cup: Grated parmesan cheese,
1 1/2 cup: Cooked chicken, diced (any mildly flavored leftover chicken)
2 tbsp: Fresh parsley, chopped-=OR=
2 tsp: Dried parsley flakes,
Directions:
*Not appropriate for low-sodium diet.
Cook spaghetti according to package directions. In a skillet, combine
soup, water, and cheese. Heat over low heat, stirring occasionally,
until cheese is melted, about 3 minutes. Add cooked spaghetti,
chicken, and parsley to skillet. Heat thoroughly over low-heat,
stirring occasionally, approximately 10 minutes. Makes 4 servings
each equals to 1/4 recipe.
Food Exchanges per serving: 3 STARCH/BREAD EXCHANGES + 3 LEAN-MEAT
EXCHANGES; CAL: 402; FAT: 4g; CHO: 64mg; SOD: 537mg; CAR: 47g;
SUGARS: 3g; PRO: 28g;
Source: Diabetes Forecast Magazine, June 1995
Brought to you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 06-09-95
Source from luhu.jp
Cook spaghetti according to package directions. In a skillet, combine
soup, water, and cheese. Heat over low heat, stirring occasionally,
until cheese is melted, about 3 minutes. Add cooked spaghetti,
chicken, and parsley to skillet. Heat thoroughly over low-heat,
stirring occasionally, approximately 10 minutes. Makes 4 servings
each equals to 1/4 recipe.
Food Exchanges per serving: 3 STARCH/BREAD EXCHANGES + 3 LEAN-MEAT
EXCHANGES; CAL: 402; FAT: 4g; CHO: 64mg; SOD: 537mg; CAR: 47g;
SUGARS: 3g; PRO: 28g;
Source: Diabetes Forecast Magazine, June 1995
Brought to you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 06-09-95
Source from luhu.jp