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East Side Mario's Oven Roasted Tomato Linguine (Copycat)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.7494
Energy (kCal)1589.553
Carbohydrates (g)12.3578
Total fats (g)123.591
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chicken breast on grill and season with salt and pepper and grill until fully cooked. Once chicken is fully cooked, julienne 1/4 inch. | 2. While chicken is on grill, place sauté pan on stove and turn flame to medium heat. | 3. Place pasta in a pot of boiling salted water and cook to manufacturer's specifications. | 4. Allow pan to heat, add oil and place garlic and peppers in pan and sauté gently. | 5. When garlic is cooked, add julienned hot chicken breast. | 6. Ladle Alfredo sauce and sun-dried tomato pesto on top of pasta. Toss pasta thoroughly, add tomatoes and bring to a boil. | 7. Mix pasta thoroughly so that all pasta is coated with sauce. | 8. Transfer pasta to bowl, bringing chicken, peppers and tomatoes to the top for a colorful presentation. | 9. Garnish with parsley sprig and a pasta spoon. | 10. *If oven-roasted tomato is not available at your market you prepare them at home. Slice 6 roma tomatoes and place on a baking sheet. Spray with olive oil and sprinkle with salt and pepper. Bake for 30 minutes until the edges begin to brown. You can remove the skins if you like, but it is not necessary. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb 780.1798 0.0 94.5741 41.9573
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    garlic 1 tablespoon chopped 12.665 2.8101 0.5406 0.0425
    red pepper 16 slices julienned - - - -
    green pepper 16 slices - - - -
    linguine 1 1/2 cooked 37.825 0.0 8.415 0.2125
    alfredo sauce 2 cups - - - -
    sun tomato pesto 4 tablespoons sun-dried 37.825 0.0 8.415 0.2125
    tomato 1 cup oven-roasted julienned 41.4 9.18 2.16 0.36
    parsley sprig 37.825 0.0 8.415 0.2125

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



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