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    You are in: Home / Recipes / River Country Pasta Recipe
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    River Country Pasta

    Average Rating:

    2 Total Reviews

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    • on June 11, 2013

      Great little quickie of a dinner. I did adjust this a little. I used half and half, needed to use before it went bad. Only used 1 cup onions, and used some diced chicken that I had leftover. With that being said, this made for a delicious dinner for us. Very flavorful, and light. Great leftovers for us tommorow, since I made the full 8 servings. Tagged and made for I Recommend Tag.

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    • on March 08, 2013

      I needed to make one or two small changes, simply due to pantry ingredients .. sometimes things I thought were there, are not, when I need them! In this case, green onions and fettucine, so I used spaghetti, and a small green pepper, and some chives from the garden. These changes didn't detract from this really great and quickly prepared dish, wow, so much flavour, and its amazing the difference nuts make to a pasta dish, you don't need a lot and they just add so much, loved the pecans in this. This is a total keeper for me, I always have sherry in the cupboard and this was also an excellent addition, something I wouldnt normally have thought of adding!!! Really looking forward to having this again, I'll make sure to have green onions because I love them, would happily add them to everything. Thanks Breezermom, this is a great recipe, enjoyed for Spring Photo Tag 2013

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    Nutritional Facts for River Country Pasta

    Serving Size: 1 (340 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 694.3
    Calories from Fat 461
    Total Fat 51.2 g
    Saturated Fat 28.5 g
    Cholesterol 196.9 mg
    Sodium 309.4 mg
    Total Carbohydrate 49.8 g
    Dietary Fiber 4.0 g
    Sugars 6.2 g
    Protein 13.2 g

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