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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside. | 2. Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise. | 3. For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture. | 4. In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown. | 5. Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce. | 6. Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes. | 7. Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds. | 8. Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes. | 9. When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated. | 10. Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce). | 11. Add the green peas and stir for about three minutes. | 12. Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	16	ounces		1691.76	340.4952	59.4624	6.8856
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
flour	1	cup		867.42	189.9081	14.1015	3.3654
italian seasoning basil	2	teaspoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
artichoke	3/4	cup	marinated chopped	-	-	-	-
green pea	1/2	cup	cooked	58.725	10.4762	3.9295	0.29
sun tomato	3/4	cup	sun-dried	-	-	-	-
white wine	1/3	cup		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
parmesan cheese	3/4	cup		222.0	24.0	24.0	3.0
kosher salt	1	pinch		-	-	-	-

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