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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package directions and transfer to a large serving bowl. | 2. While pasta is boiling, cut chicken breasts into 1/4 to 1/2-inch pieces. | 3. In a large skillet, sauté chicken pieces in the olive oil until cooked through. Add to pasta and mix. Add peppers, garlic and pepper flakes to pan, cook 2 minutes stirring frequently. | 4. Add olives, tomatoes, chicken broth, rosemary and a pinch of salt. Bring the mixture just to a boil. While waiting for liquid to boil, sprinkle cheeses over the pasta and chicken. Pour boiling contents of saute pan over the chicken and pasta and toss. | 5. Toss and top with parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
farfalle pasta	12	ounces		302.6	0.0	67.32	1.7
chicken breast	4	boneless	skinless boneless	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red bell pepper	1/2		chopped	302.6	0.0	67.32	1.7
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
red pepper flake	1/4	teaspoon	crushed	302.6	0.0	67.32	1.7
kalamata olive	12		pitted quartered	302.6	0.0	67.32	1.7
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
salt	1	pinch		-	-	-	-
feta	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
parmesan cheese	1/4	cup	shredded	74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.