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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender. | 2. Cook the spaghetti according to package directions. Drain and set aside. | 3. In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt. | 4. Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken tenderloin	8			10632.2178	736.2719999999999	655.351	561.7295
salt pepper	to taste			-	-	-	-
mushroom	3/4	cup	sliced	-	-	-	-
red bell pepper	1		chopped	-	-	-	-
yellow bell pepper	1/2		chopped	-	-	-	-
spaghetti	1	package	uncooked	-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
purpose flour	1/4	cup		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
half	1	cup		-	-	-	-
garlic salt	1	teaspoon		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
swiss cheese	1/2	cup	shredded	259.38	0.9504	17.7936	20.4534
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
parmesan cheese	1/4	cup	grated	98.6667	10.6667	10.6667	1.3333

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