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Reviewed Chicken Spaghetti

Aug 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I poached 1 1/2 pounds of chicken breast tenders. For the poaching liquid, I used a 32 oz box of Kitchen Basics Chicken Stock, 1 tsp of peppercorns, 1 tsp of Wyler's Chicken Granules Bouillon, 2 garlic cloves, 2 bay leaves, and 1 tsp of seasoning salt. Simmer the poaching liquid for 15 minutes. Bring it to a rolling boil and take off heat. Add"

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