RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	27.752
Energy (kCal)	466.285
Carbohydrates (g)	57.4144
Total fats (g)	17.7506
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4041
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0648
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4606
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5539
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2087
Proline (g)	0.1122
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5761
Adjusted Protein (g)	0.0000
Cystine (g)	0.0533
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	21.5618
Copper, Cu (mg)	0.5641
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3470
Total lipid (fat) (g)	17.7506
Vitamin K (phylloquinone) (g)	163.3560
Cholesterol (mg)	8.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.2610
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	42.4580
Folate, total (g)	552.7700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	32306.7332
Energy (kcal)	466.2850
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2201
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0399
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.9823
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0320
Vitamin C, total ascorbic acid (mg)	471.7873
Lutein + zeaxanthin (g)	450.7902
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1437
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	102.7180
Fatty acids, total saturated 16:0 (g)	2.2722
Carbohydrate, by difference (g)	57.4144
Vitamin D (IU)	0.0000
Fructose (g)	1.0321
Fluoride, F (g)	0.8800
Aspartic acid (g)	0.6170
Tyrosine (g)	0.0971
Potassium, K (mg)	2429.3964
Fatty acids, total saturated 12:0 (g)	0.0583
Vitamin A, RAE (g)	1627.9527
Serine (g)	0.1411
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1425
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0174
Fatty acids, total saturated 14:0 (g)	0.2073
Histidine (g)	0.0771
Isoleucine (g)	0.1262
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.7640
Water (g)	713.2708
Fatty acids, total saturated 8:0 (g)	0.0224
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1410.2890
Sodium, Na (mg)	585.2899
Iron, Fe (mg)	9.0535
Energy (kJ)	1946.7534
Ash (g)	8.9167
Caffeine (mg)	0.0000
Glycine (g)	0.1374
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7873
Fatty acids, total polyunsaturated (g)	2.1914
Vitamin E (alpha-tocopherol) (mg)	3.2026
Sucrose (g)	0.7920
Vitamin B-6 (mg)	0.9428
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1891
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.4212
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4722
Folate, food (g)	552.7700
Fatty acids, total saturated 20:1 (g)	0.1564
Fatty acids, total monounsaturated (g)	11.0053
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	44.6107
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.4108
Vitamin B-12 (g)	0.4400
Calcium, Ca (mg)	1044.3857
Fatty acids, total saturated 10:0 (g)	0.0505
Galactose (g)	0.0012
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1523
Glutamic acid (g)	1.5384
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	228.6385
Vitamin E, added (mg)	0.0000
Retinol (g)	15.6000
Leucine (g)	0.1936
Folate, DFE (g)	552.7700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	14.7096
Tryptophan (g)	0.0493
Threonine (g)	0.1280
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.7770
Protein (g)	27.7520
Cryptoxanthin, beta (g)	0.2032
Fatty acids, total saturated 18:1 undifferentiated (g)	10.3459
Betaine (mg)	0.0953
Phosphorus, P (mg)	481.9643
Tocopherol, gamma (mg)	0.1530

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cook spaghetti, al dente, drain and set aside. | 2. Heat oil in large saucepan. | 3. Add garlic and onion, cook until soft, but not browned. | 4. Add chicken, brown on all sides, turning often, until no longer pink. | 5. Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese. | 6. Pulse until just chunky, not smooth. | 7. Add sauce to chicken mixture. | 8. Stir and simmer for 15 minutes. | 9. Line an oven proof casserole with the spinach. | 10. Lay the spaghetti over the spinach. | 11. Pour the chicken/sauce mixture over the spaghetti. | 12. Bring a spoon up through the layers to mix lightly and turn the spinach throughout. | 13. Sprinkle cheeses on top and add another dash of chili flakes if desired. | 14. Bake at 400°F for 20 to 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	4	ounces		35.1534	7.8358	0.7257	0.6464
chicken breast half	2	boneless	skinless cut boneless	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	3		smashed	-	-	-	-
red onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
spinach	2	cups		66.0	11.7	6.6	0.9
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
tarragon	1/2	teaspoon	dried	0.885	0.1507	0.0683	0.0217
salt	1	dash		-	-	-	-
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06
garlic clove	2			-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
parmesan cheese	1/4	cup		148.0	16.0	16.0	2.0
sharp cheddar cheese	1/2	cup		-	-	-	-

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

Cooking in progress....

Baked Spaghetti With Chicken and Spinach