RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.0827
Energy (kCal)	162.5148
Carbohydrates (g)	31.2172
Total fats (g)	0.9228
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0282
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)	0.0147
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2055
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
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)	0.0387
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.2859
Proline (g)	0.0969
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1616
Adjusted Protein (g)	0.0000
Cystine (g)	0.0543
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.5153
Copper, Cu (mg)	0.4105
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8413
Total lipid (fat) (g)	0.9228
Vitamin K (phylloquinone) (g)	32.9672
Cholesterol (mg)	14.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	25.1690
Folate, total (g)	61.1647
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1825.6479
Energy (kcal)	162.5148
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0071
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0358
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	17.6603
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	77.6681
Lutein + zeaxanthin (g)	41.7892
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1401
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)	55.1144
Fatty acids, total saturated 16:0 (g)	0.1512
Carbohydrate, by difference (g)	31.2172
Vitamin D (IU)	0.0000
Fructose (g)	2.0697
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.6306
Tyrosine (g)	0.0861
Potassium, K (mg)	885.7283
Fatty acids, total saturated 12:0 (g)	0.0014
Vitamin A, RAE (g)	97.9108
Serine (g)	0.1339
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1381
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0075
Histidine (g)	0.0789
Isoleucine (g)	0.1180
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.9263
Water (g)	538.7371
Fatty acids, total saturated 8:0 (g)	0.0002
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)	965.9493
Sodium, Na (mg)	64.4089
Iron, Fe (mg)	2.5021
Energy (kJ)	674.3120
Ash (g)	2.4893
Caffeine (mg)	0.0000
Glycine (g)	0.1367
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)	0.2603
Fatty acids, total polyunsaturated (g)	0.3227
Vitamin E (alpha-tocopherol) (mg)	1.2988
Sucrose (g)	1.5886
Vitamin B-6 (mg)	0.5272
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2015
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5918
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)	0.2829
Folate, food (g)	61.1647
Fatty acids, total saturated 20:1 (g)	0.0002
Fatty acids, total monounsaturated (g)	0.1358
Stigmasterol (mg)	0.0000
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)	52.9890
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2039
Vitamin B-12 (g)	0.2833
Calcium, Ca (mg)	139.5220
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0020
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1370
Glutamic acid (g)	1.6613
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	210.5948
Vitamin E, added (mg)	0.0000
Retinol (g)	8.5000
Leucine (g)	0.1838
Folate, DFE (g)	61.1647
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)	6.1395
Tryptophan (g)	0.0526
Threonine (g)	0.1272
Fatty acids, total polyunsaturated 18:1 c (g)	0.0036
Manganese, Mn (mg)	0.6170
Protein (g)	11.0827
Cryptoxanthin, beta (g)	0.2382
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1284
Betaine (mg)	0.2108
Phosphorus, P (mg)	183.7845
Tocopherol, gamma (mg)	0.1228

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. Cut chicken breasts into bite-sized pieces. | 2. Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices. | 3. Cook until onion is tender. | 4. Add tomatoes, wine, salt and pepper to taste. | 5. Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally. | 6. Drain pasta al dente,place into serving dish and toss with olive oil. | 7. Pour chicken mixture over pasta. | 8. Serve with fresh salad and garlic toast. | 9. I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
white wine	1	cup		-	-	-	-
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
extra virgin olive oil	1/2	cup		25.2167	0.0	5.61	0.1417
mushroom	1	can	sliced	-	-	-	-
white onion	1	cup	chopped	64.0	14.944	1.76	0.16
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
bay leaf	1			-	-	-	-
garlic	2	cloves	crushed minced	8.94	1.9836	0.3816	0.03
linguine	1			25.2167	0.0	5.61	0.1417
salt pepper				25.2167	0.0	5.61	0.1417

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

Cooking in progress....

Chicken and Pasta in White Wine Garlic Sauce