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“In the six years that we have been married, my husband and I have lived in five countries on three continents,” writes Rebecca Lentz of Chattanooga, Tennessee. “This dish has proved to be a winner wherever in the world we have been.”
This recipe is:
Quick
Nutritional Facts 1-1/2 cup (calculated without optional salt) equals 432 calories, 11 g fat (4 g saturated fat), 75 mg cholesterol, 582 mg sodium, 49 g carbohydrate, 4 g fiber, 34 g protein.
Originally published as Honey-Mustard Chicken Pasta in Cooking for 2 Spring 2006, p20
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Reviewed on Aug. 10, 2011 by bookworm913
This is a very good recipe!! I had everything on hand except the mushrooms.
Reviewed on Dec. 22, 2010 by JumpRiverGem
This recipe has gone in my box...it is delicious! I am definitely making this again.
Reviewed on Oct. 31, 2010 by ArtsyErin
I fixed this recipe today and got rave reviews from my husband. It was yummy and had really good flavor. I used shell pasta rather than bowtie, since that's what I had on hand. I used a honey dijon mustard but would probably use plain next time because it made the dish taste a tad too sweet for my liking. I will definitely make this again!
Reviewed on Apr. 27, 2009 by jmmeidinger
such a YUMMY recipe. My 1 year old and 2 year old LOVE IT.
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