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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 9-11 minutes; drain. | 2. In the meantime, season cubed chicken with salt and pepper. In a large frying pan, heat olive oil. Saute chicken breasts until cooked through. Set aside. | 3. In the same pan used for chicken breasts, melt the butter. Add the shallots and saute until soft, about 4 minutes. | 4. Reduce the heat under the frying pan to low and add the stock, cheese, cream and lemon zest. Season with salt and pepper to taste and stir until all the ingredients are smooth and melted, about 4 minutes. | 5. Add the pasta to the frying pan. Remove from the heat. Add the chicken and sage; toss briefly until the pasta is well coated with the sauce. If the sauce seems too thick, add a bit more chicken stock or a splash of hot water. Pour into a large, shallow bowl. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2		boneless cut	403.4667	0.0	89.76	2.2667
salt				-	-	-	-
pepper				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
shallot	3		minced	345.6	80.64	12.0	0.48
farfalle pasta	16	ounces		403.4667	0.0	89.76	2.2667
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
gorgonzola	8	ounces	cut	403.4667	0.0	89.76	2.2667
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
lemon zest	1		grated	403.4667	0.0	89.76	2.2667
salt black pepper			ground	403.4667	0.0	89.76	2.2667
sage leaf	6		chopped	403.4667	0.0	89.76	2.2667

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