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Asparagus Dijon Chicken Fettuccine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)103.597
Energy (kCal)1074.3988
Carbohydrates (g)22.0641
Total fats (g)61.3966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt margarine in 10 inch skillet over high heat. | 2. Cook chicken, mushrooms and onion in margarine 3 to 5 minutes, stirring occasionally, until chicken is white. | 3. Stir in Sauce Mix from fettuccine alfredo mix, milk, water and mustard. | 4. Heat to boiling, stirring occasionally. | 5. Stir in uncooked Pasta; reduce heat. | 6. Cover and cimmer about 10 minutes, stirring occasionally, until pasta is tender. | 7. Stir in asparagus. | 8. Cover and cook 2 minutes, stirring occasionally; remove from heat. | 9. Uncover and let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). | 10. Stir before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    margarine 1 tablespoon 101.37899999999999 0.1269 0.1269 11.3505
    chicken breast 1 lb boneless skinless cut 780.1798 0.0 94.5741 41.9573
    mushroom stem 1 can drained - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    betty crocker chicken helper fettuccine alfredo 1 package - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    water 2 1/2 cups 0.0 0.0 0.0 0.0
    dijon mustard 2 tablespoons - - - -
    asparagus 1 package thawed drained frozen - - - -

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



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