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20 Minute Chicken Fettuccine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.9651
Energy (kCal)656.3999
Carbohydrates (g)37.66
Total fats (g)28.2417
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use the kitchen scissors to cut pasta in half. Cook in lightly salted boiling water according to the package directions. Drain; return pasta to hot pan. | 2. Meanwhile, drain tomato strips reserving 2 tablespoons oil from jar; set aside. | 3. In large skillet, heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp tender. Remove from skillet. | 4. Add remaining reserved oil. Add chicken and cook for 2 to 3 minutes or until no longer pink. Add the chicken, zucchini, tomato, and cheese to the cooked pasta. Toss gently to combine. | 5. Season with pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 1 package refrigerated 266.31 37.66 16.678 7.263
    sun tomato oil 1 3/4 3/4 sun-dried packed - - - -
    zucchini 1 halved sliced sliced - - - -
    chicken breast 1/2 lb boneless skinless 390.0899 0.0 47.2871 20.9787
    romano cheese 1/2 cup - - - -
    black pepper ground - - - -

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



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