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Pollo E Penne Di Genoa (Genovese Chicken and Penne Pasta)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.258
Energy (kCal)585.1865
Carbohydrates (g)31.6748
Total fats (g)28.6999
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook penne rigate as package directs; drain. | 2. Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly. | 3. In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain. | 4. In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat. | 5. Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne rigate 8 ounces 201.7333 0.0 44.88 1.1333
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    chicken breast half 4 boneless skinless boneless - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    classico di genoa pasta sauce pesto 1 jar 201.7333 0.0 44.88 1.1333

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



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