RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	81.8278
Energy (kCal)	947.1857
Carbohydrates (g)	17.1472
Total fats (g)	60.8672
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5511
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1706
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.3572
Riboflavin (mg)	0.4372
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0343
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)	2.4912
Tocopherol, delta (mg)	0.0000
Arginine (g)	4.5214
Proline (g)	3.3475
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4543
Adjusted Protein (g)	0.0000
Cystine (g)	0.9368
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	62.6948
Copper, Cu (mg)	0.4979
Maltose (g)	0.0000
Zinc, Zn (mg)	3.4948
Total lipid (fat) (g)	60.8672
Vitamin K (phylloquinone) (g)	24.0708
Cholesterol (mg)	219.6141
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)	75.2497
Folate, total (g)	54.6628
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	326.5284
Energy (kcal)	947.1857
Fatty acids, total saturated 16:1 undifferentiated (g)	2.1546
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.9349
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0340
Sugars, total (g)	6.1812
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	24.9533
Lutein + zeaxanthin (g)	14.6997
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0680
Vitamin B-12, added (g)	0.0000
Valine (g)	3.5493
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)	113.7707
Fatty acids, total saturated 16:0 (g)	10.1825
Carbohydrate, by difference (g)	17.1472
Vitamin D (IU)	54.4310
Fructose (g)	0.5045
Fluoride, F (g)	0.1966
Aspartic acid (g)	6.4848
Tyrosine (g)	2.3730
Potassium, K (mg)	1337.2741
Fatty acids, total saturated 12:0 (g)	0.0350
Vitamin A, RAE (g)	83.6077
Serine (g)	2.5541
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.8328
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.2925
Histidine (g)	2.1568
Isoleucine (g)	3.6879
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	38.2862
Water (g)	520.1146
Fatty acids, total saturated 8:0 (g)	0.0006
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)	25.5540
Sodium, Na (mg)	2002.3287
Iron, Fe (mg)	4.7088
Energy (kJ)	3964.1775
Ash (g)	9.6076
Caffeine (mg)	0.0000
Glycine (g)	4.2582
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)	9.0046
Fatty acids, total polyunsaturated (g)	10.0542
Vitamin E (alpha-tocopherol) (mg)	5.1396
Sucrose (g)	0.1968
Vitamin B-6 (mg)	2.1275
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	1.3608
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	5.9528
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	3.0762
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)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2858
Folate, food (g)	54.6628
Fatty acids, total saturated 20:1 (g)	0.4434
Fatty acids, total monounsaturated (g)	33.6146
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0055
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	257.6110
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	13.4641
Vitamin B-12 (g)	1.5347
Calcium, Ca (mg)	95.2368
Fatty acids, total saturated 10:0 (g)	0.0095
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	4.1098
Glutamic acid (g)	10.7965
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	81.6465
Leucine (g)	5.3224
Folate, DFE (g)	54.6628
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)	2.9410
Tryptophan (g)	0.8255
Threonine (g)	3.0194
Fatty acids, total polyunsaturated 18:1 c (g)	0.0055
Manganese, Mn (mg)	0.7941
Protein (g)	81.8278
Cryptoxanthin, beta (g)	1.9738
Fatty acids, total saturated 18:1 undifferentiated (g)	30.7922
Betaine (mg)	30.0153
Phosphorus, P (mg)	753.6659
Tocopherol, gamma (mg)	0.4659

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. Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm. | 2. Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside. | 3. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through. | 4. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings. | 5. Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne	2	cups		-	-	-	-
chicken breast	12	ounces	boneless skinless cut	585.1335	0.0	70.9304	31.4679
purpose flour	2	tablespoons		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	1/3	cup	chopped	38.4	8.96	1.3333	0.0533
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
caper	3	tablespoons	drained	5.934	1.2616	0.6089	0.2219
italian parsley	3	tablespoons	snipped	-	-	-	-
parmesan cheese			grated	-	-	-	-

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

Cooking in progress....

Better Homes and Gardens Lemon Chicken Pasta Toss