RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	52.9964
Energy (kCal)	450.3287
Carbohydrates (g)	26.7357
Total fats (g)	15.6813
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2258
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)	0.1179
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6490
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
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)	0.3617
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1699
Proline (g)	0.0354
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1548
Adjusted Protein (g)	0.0000
Cystine (g)	0.0080
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	41.2044
Copper, Cu (mg)	0.8570
Maltose (g)	0.0000
Zinc, Zn (mg)	3.0343
Total lipid (fat) (g)	15.6813
Vitamin K (phylloquinone) (g)	10.8762
Cholesterol (mg)	113.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.2466
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	54.8930
Folate, total (g)	515.3524
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	28302.1548
Energy (kcal)	450.3287
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2043
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0043
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	6.7914
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0738
Vitamin C, total ascorbic acid (mg)	380.3834
Lutein + zeaxanthin (g)	11.6210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0399
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)	94.4842
Fatty acids, total saturated 16:0 (g)	1.8084
Carbohydrate, by difference (g)	26.7357
Vitamin D (IU)	0.0000
Fructose (g)	2.0666
Fluoride, F (g)	2.1533
Aspartic acid (g)	0.1618
Tyrosine (g)	0.0280
Potassium, K (mg)	2043.2440
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	1471.6104
Serine (g)	0.0383
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0451
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)	0.0112
Histidine (g)	0.0242
Isoleucine (g)	0.0266
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.6141
Water (g)	582.0349
Fatty acids, total saturated 8:0 (g)	0.0012
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)	5.1650
Sodium, Na (mg)	220.5672
Iron, Fe (mg)	7.9490
Energy (kJ)	1881.0553
Ash (g)	7.3005
Caffeine (mg)	0.0000
Glycine (g)	0.0451
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)	1.5065
Fatty acids, total polyunsaturated (g)	2.0062
Vitamin E (alpha-tocopherol) (mg)	3.1145
Sucrose (g)	1.5842
Vitamin B-6 (mg)	0.9010
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0652
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.7175
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)	0.5396
Folate, food (g)	515.3524
Fatty acids, total saturated 20:1 (g)	0.1214
Fatty acids, total monounsaturated (g)	10.4697
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)	157.2637
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.2777
Vitamin B-12 (g)	2.2667
Calcium, Ca (mg)	904.8355
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0407
Glutamic acid (g)	0.4290
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	68.0000
Leucine (g)	0.0517
Folate, DFE (g)	515.3524
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)	10.9489
Tryptophan (g)	0.0231
Threonine (g)	0.0364
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	1.5069
Protein (g)	52.9964
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	9.8774
Betaine (mg)	0.2759
Phosphorus, P (mg)	535.5956
Tocopherol, gamma (mg)	0.1874

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. Preheat oven to 375ºF. | 2. Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce). | 3. Meanwhile, spread oil on bottom of an 11"x7" baking dish; add onion & mushrooms, if using, in a single layer. | 4. Bake for 15 minutes or just until tender. | 5. Transfer onion & mushrooms to a large bowl, and set aside. | 6. Drain chopped spinach well, pressing between layers of paper towels. | 7. Stir rigatoni or other pasta, spinach, chicken, and next 5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes) into onion & mushrooms in bowl. | 8. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese. | 9. Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly. | 10. Serve with a nice salad and warm bread or bread sticks! | 11. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gemelli pasta	8	ounces		201.7333	0.0	44.88	1.1333
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1	cup	chopped	64.0	14.944	1.76	0.16
mushroom cap	1/2	cup	sliced	201.7333	0.0	44.88	1.1333
spinach	10	ounces	chopped thawed frozen	62.3689	11.0563	6.2369	0.8505
chicken breast	3	cups	cubed cooked used	-	-	-	-
italian tomato	1	can	diced used	-	-	-	-
chive onion cream cheese	8	ounces		201.7333	0.0	44.88	1.1333
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
red pepper flake	1	pinch		201.7333	0.0	44.88	1.1333
mozzarella cheese	1 1/2	cups	shredded	-	-	-	-

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

Cooking in progress....

Chicken 'n' Spinach Pasta Bake