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Rigatoni Martino

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.5382
Energy (kCal)674.4857
Carbohydrates (g)1.8848
Total fats (g)30.0179
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame. | 2. Heat rigatoni in clean, boiling salted water until hot (about 30 seconds). | 3. Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce. | 4. Sprinkle romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency. Serve in a bowl. | 5. Top with Ricotta and green onions. | 6. Note: Tomato Cream Sauce - you can make your own spaghetti sauce or use jarred spaghetti sauce and add 1/2 cup heavy cream or half-and-half to the sauce. Heat through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato cream sauce 7 ounces 176.5167 0.0 39.27 0.9917
    mushroom 1/3 cup sauteed - - - -
    sun tomato 10 -12 pieces sun-dried sliced 176.5167 0.0 39.27 0.9917
    chicken breast 8 ounces grilled cut 390.089 0.0 47.287 20.9786
    rigatoni pasta 2 1/2 cups cooked 176.5167 0.0 39.27 0.9917
    romano cheese 1/2 cup grated - - - -
    ricotta cheese 1/4 cup grated 107.88 1.8848 6.9812 8.0476
    green onion sliced - - - -

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



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