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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. Soak sun dried tomatoes in chicken broth. | 2. Cook chicken in oil with garlic in a large skillet over medium heat until done. | 3. Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving. | 4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1/2	cup	chopped sun-dried	20.7	4.59	1.08	0.18
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
chicken breast half	6		skinless boneless cut	-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
basil pesto	3/4	cup		-	-	-	-
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
feta cheese	3/4	cup	crumbled	297.0	4.6012	15.9862	23.94
fusilli pasta	1	package		-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

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