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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water. | 2. Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Broil the prosciutto for 3-4 minutes until crisp - keep an eye on it because it can burn easily. | 3. Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat. | 4. Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the prosciutto and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1			90.7186	17.5994	9.979	0.5443
lemon	2			2.5617	0.8233	0.0972	0.0265
prosciutto	3 1/2	1/2		-	-	-	-
pasta	1			19.5611	2.8349	0.4366	0.6549
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
chicken breast	2		cooked	1560.3596	0.0	189.1482	83.9147
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349

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