RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.4658
Energy (kCal)	547.732
Carbohydrates (g)	16.3805
Total fats (g)	46.3937
Fatty acids, total saturated 20:0 (g)	0.1147
Fatty acids, total saturated 18:3 undifferentiated (g)	2.0547
Fatty acids, total polyunsaturated 17:1 (g)	0.0458
Fatty acids, total trans-monoenoic (g)	0.4678
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0232
Fatty acids, total saturated 4:0 (g)	0.3624
Fatty acids, total trans (g)	0.6225
Riboflavin (mg)	0.3526
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.1680
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0080
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)	2.8867
Tocopherol, delta (mg)	8.4568
Arginine (g)	0.0442
Proline (g)	0.1236
Fatty acids, total polyunsaturated 18:1 t (g)	0.4151
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3224
Adjusted Protein (g)	0.0000
Cystine (g)	0.0078
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.7363
Copper, Cu (mg)	0.1661
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4586
Total lipid (fat) (g)	46.3937
Vitamin K (phylloquinone) (g)	161.6156
Cholesterol (mg)	50.0400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0045
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.9443
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	34.0173
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0189
Vitamin A, IU (IU)	2213.0920
Energy (kcal)	547.7320
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4534
Fatty acids, total saturated 14:1 (g)	0.1541
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0285
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0044
Sugars, total (g)	3.9393
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0360
Vitamin C, total ascorbic acid (mg)	1.1136
Lutein + zeaxanthin (g)	815.5413
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0761
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0012
Magnesium, Mg (mg)	46.2467
Fatty acids, total saturated 16:0 (g)	7.8136
Carbohydrate, by difference (g)	16.3805
Vitamin D (IU)	25.2000
Fructose (g)	1.8269
Fluoride, F (g)	1.2000
Aspartic acid (g)	0.0973
Tyrosine (g)	0.0559
Potassium, K (mg)	473.2280
Fatty acids, total saturated 12:0 (g)	0.5001
Vitamin A, RAE (g)	251.7600
Serine (g)	0.0429
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0571
Fatty acids, total trans-polyenoic 22:4 (g)	0.0040
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0309
Fatty acids, total saturated 22:0 (g)	0.0862
Fatty acids, total saturated 14:0 (g)	1.6264
Histidine (g)	0.0296
Isoleucine (g)	0.0645
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0992
Niacin (mg)	2.6834
Water (g)	144.3695
Fatty acids, total saturated 8:0 (g)	0.1830
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0148
Carotene, beta (g)	983.0333
Sodium, Na (mg)	1612.7293
Iron, Fe (mg)	2.0189
Energy (kJ)	2291.3373
Ash (g)	5.8488
Caffeine (mg)	0.0000
Glycine (g)	0.0320
Fatty acids, total trans-polyenoic (g)	0.1547
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0851
Fatty acids, total saturated 18:2 undifferentiated (g)	13.9504
Fatty acids, total polyunsaturated (g)	16.0883
Vitamin E (alpha-tocopherol) (mg)	4.1975
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3061
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2926
Vitamin D (D2 + D3) (g)	0.6400
Vitamin D3 (cholecalciferol) (g)	0.6400
Lysine (g)	0.0572
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0205
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0579
Pantothenic acid (mg)	0.4839
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)	0.1627
Fatty acids, total trans-polyenoic 18:3i (g)	0.0016
Thiamin (mg)	0.1088
Folate, food (g)	34.0173
Fatty acids, total saturated 20:1 (g)	0.1918
Fatty acids, total monounsaturated (g)	12.6319
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	13.5002
Fatty acids, total polyunsaturated 16:1 t (g)	0.0494
Fatty acids, total polyunsaturated 17:0 (g)	0.1204
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	18.3456
Fatty acids, total polyunsaturated 16:1 c (g)	0.3312
Fatty acids, total saturated (g)	15.6512
Vitamin B-12 (g)	0.4520
Calcium, Ca (mg)	333.7347
Fatty acids, total saturated 10:0 (g)	0.4328
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0401
Glutamic acid (g)	0.2513
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0025
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	169.8000
Leucine (g)	0.1022
Folate, DFE (g)	10.0440
Fatty acids, total polyunsaturated 22:1 t (g)	0.0033
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1531
Fiber, total dietary (g)	1.7948
Tryptophan (g)	0.0282
Threonine (g)	0.0548
Fatty acids, total polyunsaturated 18:1 c (g)	10.7788
Manganese, Mn (mg)	0.5231
Protein (g)	16.4658
Cryptoxanthin, beta (g)	10.7467
Fatty acids, total saturated 18:1 undifferentiated (g)	11.7734
Betaine (mg)	0.0000
Phosphorus, P (mg)	298.0707
Tocopherol, gamma (mg)	21.7877

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. Grease a large skillet and cook chicken over medium heat 5-8 minutes on each side until browned on the outside and cooked through. Transfer to a plate and cover to keep warm. | 2. Add garlic and mushrooms to pan and saute over medium heat til garlic fragrant and mushrooms are tender, about 3-4 minutes. | 3. Add pesto to pan and saute1-2 minutes. Add chicken broth and stir to combine with pesto. Add cream and continue to stir over medium heat until sauce is smooth. Add parmesan cheese and stir until melted and combined with sauce. Taste and add salt and pepper if needed, to taste. | 4. Return chicken to pan and toss in the sauce to coat. Sprinkle additional parmesan cheese over the chicken and garnish with fresh basil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
cherry tomato	1/2	cup		-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
basil pesto	1/3	cup		-	-	-	-
chicken broth	1/3	cup		26.04	0.63	3.7128	0.8736
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
parmesan cheese	1/4	cup	shaved	74.0	8.0	8.0	1.0
salt pepper				-	-	-	-
basil				-	-	-	-

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

Cooking in progress....

Creamy Pesto Parmesan Chicken