| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Cooked spaghetti |
| 1/2 |
c |
Leftover cooked green beans |
|
|
Cut into small pieces |
| 1/2 |
c |
Leftover cooked carrots |
|
|
Cut into small pieces |
| 1/2 |
c |
Frozen peas; thawed |
| 1 |
cn |
Minestrone soup; (23 ounces) |
| 1 |
cn |
Whole tomatoes with liquid; (16 ounces) |
| 2 |
|
Beef bouillon cubes |
|
|
(or any type bouillon will do) |
| 1 1/2 |
c |
Shredded leftover chicken |
| 2 |
|
Cloves garlic; chopped |
|
|
Salt & pepper to taste |
| 1/4 |
c |
Shredded parmesan |
INSTRUCTIONS
In a large pot w/ boiling water, add fresh spaghetti. In med-large saucepan
over med-hi heat, add the green beans, carrots, peas, minestrone soup,
canned whole tomatoes w/ liquid. Stir in bouillon cubes, chicken, garlic,
salt & pepper. Reduce heat to low & simmer until ready to serve. Serve w/
parmesan cheese sprinkled atop.
Approximately 10 minutes.
Per serving (excluding unknown items): 561 Calories; 5g Fat (8% calories
from fat); 22g Protein; 104g Carbohydrate; 3mg Cholesterol; 2435mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2084
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