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Penne Pasta With Chicken, Asparagus & Lemon Alfredo Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)170.7979
Energy (kCal)1949.1499
Carbohydrates (g)161.601
Total fats (g)69.5952
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta in a large pot of lightly salted boiling water as package directs, add­ing asparagus 3 minutes before pasta is done. | 2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat. | 3. Heat oil in a large nonstick skillet over high heat. Add chicken; sauté 3 minutes until golden and just barely cooked through. Add Alfredo sauce, zest, lemon juice and cheese. Bring to a simmer and cook 1 to 2 minutes until chicken is done. | 4. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives or green onions and pepper. Toss to mix and coat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne rigate 1 lb 403.4676 0.0 89.7602 2.2667
    asparagus 1 trimmed cut 90.7186 17.5994 9.979 0.5443
    chicken tender 12 ounces cut 857.2887 59.7381 55.6217 43.851000000000006
    salt 1/2 teaspoon - - - -
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    olive oil 1 1/2 1/2 179.01 0.0 0.0 20.25
    alfredo sauce 1 jar - - - -
    lemon zest 1 tablespoon grated 403.4676 0.0 89.7602 2.2667
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    parmesan cheese 1/4 cup grated canned 74.0 8.0 8.0 1.0
    tomato 1 halved seeded diced 41.86 9.282 2.184 0.364
    chive 1/4 cup snipped 3.6 0.522 0.3924 0.0876
    black pepper ground - - - -
    lemon peel shredded - - - -

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



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