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Roasted Red Pepper and Chicken Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.2562
Energy (kCal)955.4676
Carbohydrates (g)13.296
Total fats (g)59.4827
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast red peppers (see Recipe #18589 for instructions). | 2. Boil lasagna noodles according to package directions. | 3. Steam chicken, cut into thin pieces. | 4. Cook olive oil and garlic in a large skillet at medium heat for about 1 minute. | 5. Add half the chicken chicken and 1/2 cup cheese and toss well. | 6. Add milk, stir and raise to medium high heat for about 2 minutes. | 7. To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl. | 8. Turn off heat, return mixture to skillet and mix well. | 9. In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles. | 10. Top with remaining 1/2 cup of cheese. | 11. Bake at 350 just until hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 boneless skinless boneless - - - -
    red bell pepper 4 403.4676 0.0 89.7602 2.2667
    wheat lasagna noodle 1 lb 403.4676 0.0 89.7602 2.2667
    extra virgin olive oil 1 tablespoon 403.4676 0.0 89.7602 2.2667
    garlic clove 1 pressed 403.4676 0.0 89.7602 2.2667
    parmigiano reggiano cheese 1 cup grated 403.4676 0.0 89.7602 2.2667
    milk 1 cup low-fat 552.0 13.296 5.496 57.216
    plain yogurt 1 cup low-fat - - - -
    pepper ground - - - -

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



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