RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.0033
Energy (kCal)	215.4269
Carbohydrates (g)	15.2653
Total fats (g)	15.274
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1218
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2366
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6500
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.8678
Proline (g)	0.3035
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9335
Adjusted Protein (g)	0.0000
Cystine (g)	0.1217
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.6207
Copper, Cu (mg)	0.6060
Maltose (g)	0.0448
Zinc, Zn (mg)	1.6613
Total lipid (fat) (g)	15.2740
Vitamin K (phylloquinone) (g)	19.5399
Cholesterol (mg)	1.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0050
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.2365
Folate, total (g)	37.7826
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	367.8901
Energy (kcal)	215.4269
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0978
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1846
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.9703
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	4.6098
Lutein + zeaxanthin (g)	76.4481
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3338
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)	43.0685
Fatty acids, total saturated 16:0 (g)	1.4645
Carbohydrate, by difference (g)	15.2653
Vitamin D (IU)	0.0000
Fructose (g)	0.9491
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.6553
Tyrosine (g)	0.2492
Potassium, K (mg)	395.1487
Fatty acids, total saturated 12:0 (g)	0.0023
Vitamin A, RAE (g)	18.7544
Serine (g)	0.3268
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3209
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)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0415
Histidine (g)	0.1758
Isoleucine (g)	0.2580
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.2828
Water (g)	69.3514
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)	0.0003
Carotene, beta (g)	204.7747
Sodium, Na (mg)	119.1694
Iron, Fe (mg)	1.7949
Energy (kJ)	901.5903
Ash (g)	2.4947
Caffeine (mg)	0.0000
Glycine (g)	0.3984
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)	6.3579
Fatty acids, total polyunsaturated (g)	6.4888
Vitamin E (alpha-tocopherol) (mg)	0.8321
Sucrose (g)	0.0846
Vitamin B-6 (mg)	0.1515
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)	0.2115
Beta-sitosterol (mg)	0.0033
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	4602.4700
Starch (g)	0.0352
Pantothenic acid (mg)	0.2674
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)	0.4251
Folate, food (g)	37.7826
Fatty acids, total saturated 20:1 (g)	0.0227
Fatty acids, total monounsaturated (g)	5.8146
Stigmasterol (mg)	0.0050
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.1693
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.2539
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	149.6199
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0037
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3195
Glutamic acid (g)	1.6098
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4.9380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.6000
Leucine (g)	0.4580
Folate, DFE (g)	37.7826
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)	4.1214
Tryptophan (g)	0.1261
Threonine (g)	0.2545
Fatty acids, total polyunsaturated 18:1 c (g)	0.0126
Manganese, Mn (mg)	0.6791
Protein (g)	8.0033
Cryptoxanthin, beta (g)	0.8624
Fatty acids, total saturated 18:1 undifferentiated (g)	5.6850
Betaine (mg)	0.3118
Phosphorus, P (mg)	264.7438
Tocopherol, gamma (mg)	0.2847

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. Season chicken pieces thoroughly with salt, pepper and garlic powder and sauté in olive oil. | 2. Once browned, add 1/4 cup chicken stock and cover, cooking until chicken is cooked through and very tender. (5 minutes) | 3. In another sauté pan, soften garlic and onion over low heat, add red pepper flakes. | 4. Add chicken pieces (drained) and butter. | 5. Once butter has melted and mixture is simmering, add the wine, broth and tomato paste. | 6. Bring back to a simmer, add herbs to taste. | 7. Cover and cook on low for 15 minutes. | 8. Remove cover and in another pan, boil your pasta in salted water. | 9. Drain pasta when cooked al dente and add to sauce, stirring to coat. | 10. Serve with a shake of parmesan cheese on top. | 11. Crusty bread would be a great addition to get that leftover sauce off of your plate! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless cut boneless	-	-	-	-
olive oil				-	-	-	-
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
pasta	1/2 - 1			0.0	0.0	0.0	0.0
garlic clove	6		minced	-	-	-	-
vidalia onion	1/2		minced	-	-	-	-
red chili pepper flake	1/2	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
white wine	1	cup		-	-	-	-
chicken stock	1/2	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
parsley	1/2	teaspoon		0.225	0.0396	0.0186	0.0049
cilantro	1/2	teaspoon		0.0383	0.0061	0.0036	0.0009
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
parmesan cheese				-	-	-	-

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

Cooking in progress....

Pasta Nom (With White Wine Garlic Sauce and Chicken)