Directions:
- Cook spaghetti in lightly salted water and no oil. Drain well.
- In a large covered saucepan cook the mushrooms and green peppers in a small amount of water until tender. Drain well and return to saucepan.
- On a separate bowl combine the cold water with the flour until well blended and there are no lumps. Stir the flour and water mix into the saucepan with the vegetables. Turn heat to medium low and use a wooded spoon to stir constantly.
- Add the milk to the saucepan, the chicken bouillon, black pepper, and salt. Cook and stir until it begins bubbling.
- Add the cooked spaghetti and chicken to the sauce and mix well. Turn heat off.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1434.17 Kcal (6005 kJ) | ||
| Calories from fat | 301.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.49g | 52% | |
|---|---|---|---|
| Cholesterol | 82.35mg | 27% | |
| Sodium | 2428.42mg | 101% | |
| Potassium | 1865.96mg | 40% | |
| Total Carbs | 218.8g | 73% | |
| Sugars | 28.11g | 112% | |
| Dietary Fiber | 12.7g | 51% | |
| Protein | 65.29g | 131% | |
| Vitamin C | 91.5mg | 153% | |
| Iron | 10mg | 56% | |
| Calcium | 656.5mg | 66% | |
| Amount Per 100 g | |||
| Calories | 133.22 Kcal (558 kJ) | ||
| Calories from fat | 28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 52% | |
|---|---|---|---|
| Cholesterol | 7.65mg | 27% | |
| Sodium | 225.58mg | 101% | |
| Potassium | 173.34mg | 40% | |
| Total Carbs | 20.32g | 73% | |
| Sugars | 2.61g | 112% | |
| Dietary Fiber | 1.18g | 51% | |
| Protein | 6.06g | 131% | |
| Vitamin C | 8.5mg | 153% | |
| Iron | 0.9mg | 56% | |
| Calcium | 61mg | 66% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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