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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a 10" saute pan over medium heat, add the chicken, and cook it, stirring, until it is no longer pink, about 7 minutes. | 2. Add the tomatoes, basil, parsley, soup mix and heavy cream, and stir the sauce until it comes to a boil. | 3. Reduce the heat, add 1/4 cup of the cheese, and stir until it is melted. | 4. Toss the sauce with the hot cooked pasta, seasoning the dish well with pepper, and serve garnished with the remaining 1/4 cup cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
chicken breast	1		boneless skinless cut	780.1798	0.0	94.5741	41.9573
sun tomato oil	1/2	cup	sun-dried drained cut packed	-	-	-	-
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
italian parsley	2	tablespoons	chopped	-	-	-	-
leek soup mix	1	envelope		-	-	-	-
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
farfalle pasta	1		cooked dented drained tossed	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

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