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4 servings, 1-1/2 cups (375 mL) each
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Substitute fresh basil for the parsley.
Substitute fresh sugar snap peas for the edamame.
Add 1 cup thin orange pepper strips to the cooked garlic in skillet along with the broth and edamame.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.