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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the meat from the chicken, discard bones and skin and cut chicken into bite size. | 2. pieces. Cut the peppers into dice. | 3. Make a veloute sauce: Melt the butter in a heavy saucepan, then stir in the flour. When it is cooked and bubbling, stir in the chicken stock gradually, continuing to stir until the sauce is thickened. | 4. Add the cream, and season with the salt, pepper, Tabasco and wine. | 5. Put the chicken and diced peppers in the sauce, and hold over low heat while you cook and drain the spaghetti. Stir the cooked and drained spaghetti into the chicken mixture, and pour into a prepared greased baking dish. | 6. Cover the top with the breadcrumbs, Parmesan cheese and almonds. | 7. Dot with butter and place in 475º oven for a few minutes until the topping is glazed and bubbling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3 1/2 - 4 1/2		cooked	-	-	-	-
red pepper	2		peeled sweet	2.5	0.5506	0.1169	0.0275
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
salt black pepper			ground	-	-	-	-
tabasco sauce	1/4	teaspoon		-	-	-	-
white wine	2	tablespoons		-	-	-	-
spaghetti	1			8.7883	1.9589	0.1814	0.1616
breadcrumb	1	cup		-	-	-	-
parmesan cheese	1	cup		296.0	32.0	32.0	4.0
almond	1/2	cup	sliced	963.56	0.0	0.0	109.0

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