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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter in saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. | 2. Add Calvados (remember to add alcohol to pan away from flame) return pan to burner, reduce liquid until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer. | 3. Add the chicken and pasta to the broth, cover cook until the chicken is cooked through, about 5 minutes. | 4. Skim off any fat which is floating to the surface. | 5. Stir in heavy cream, Gruyere, (if using ) and season, to taste, with salt and pepper. Garnish with chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
leek	1		diced	54.29	12.5935	1.335	0.267
granny smith apple	1		peeled diced	119.48	28.0366	0.9064	0.3914
calvados	2	tablespoons		-	-	-	-
cider vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
apple cider	1	cup		-	-	-	-
chicken breast	12	ounces	boneless cubed	585.1335	0.0	70.9304	31.4679
fine egg noodle	2	cups		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
gruyere cheese	1/4	cup	grated	136.29	0.1188	9.8373	10.6722
salt black pepper			ground	-	-	-	-
chive			snipped	-	-	-	-

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