RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.1908
Energy (kCal)	659.45
Carbohydrates (g)	2.9918
Total fats (g)	72.265
Fatty acids, total saturated 20:0 (g)	0.2981
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5521
Fatty acids, total polyunsaturated 17:1 (g)	0.0900
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0081
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0058
Tocopherol, beta (mg)	0.0792
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	1.4365
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0190
Proline (g)	0.0030
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0020
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.5910
Copper, Cu (mg)	0.0100
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1848
Total lipid (fat) (g)	72.2650
Vitamin K (phylloquinone) (g)	43.4150
Cholesterol (mg)	1.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	159.1200
Folate, total (g)	1.3400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.8200
Energy (kcal)	659.4500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9092
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0023
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1050
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.9360
Lutein + zeaxanthin (g)	0.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0087
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)	2.7500
Fatty acids, total saturated 16:0 (g)	8.1966
Carbohydrate, by difference (g)	2.9918
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0147
Tyrosine (g)	0.0024
Potassium, K (mg)	42.7500
Fatty acids, total saturated 12:0 (g)	0.0070
Vitamin A, RAE (g)	2.0000
Serine (g)	0.0057
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0055
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)	0.0929
Fatty acids, total saturated 14:0 (g)	0.0251
Histidine (g)	0.0034
Isoleucine (g)	0.0065
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0310
Water (g)	2.1874
Fatty acids, total saturated 8:0 (g)	0.0028
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)	0.8000
Sodium, Na (mg)	59.4500
Iron, Fe (mg)	0.7042
Energy (kJ)	2759.3700
Ash (g)	0.3650
Caffeine (mg)	0.0000
Glycine (g)	0.0060
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)	7.0412
Fatty acids, total polyunsaturated (g)	7.5934
Vitamin E (alpha-tocopherol) (mg)	10.3364
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0420
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0048
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0082
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)	0.0179
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)	0.0085
Folate, food (g)	1.3400
Fatty acids, total saturated 20:1 (g)	0.2277
Fatty acids, total monounsaturated (g)	52.6045
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)	0.0158
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.6820
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	10.1000
Vitamin B-12 (g)	0.0550
Calcium, Ca (mg)	46.1500
Fatty acids, total saturated 10:0 (g)	0.0064
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0040
Glutamic acid (g)	0.0242
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1.9500
Leucine (g)	0.0092
Folate, DFE (g)	1.3400
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)	0.0630
Tryptophan (g)	0.0020
Threonine (g)	0.0047
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0502
Protein (g)	2.1908
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	51.3768
Betaine (mg)	0.0720
Phosphorus, P (mg)	39.5900
Tocopherol, gamma (mg)	0.5976

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. Spray the inside of the slow cooker with cooking spray. | 2. Arrange the chicken breasts in the slow cooker. | 3. Sprinkle with salt and pepper. | 4. In a small bowl combine the Alfredo sauce and the pesto sauce. | 5. Stir to combine then pour over the chicken. | 6. Cover and cook on low for 4-6 hours. | 7. Cook until chicken is cooked and tender. | 8. Pesto: | 9. Combine the garlic and pine nuts in a small food processor and until finely chopped. | 10. Add basil and parmesan cheese and process until it becomes a coarse paste. | 11. With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree. | 12. Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months. | 13. Per Arlene: | 14. She added 1/4-1/2 cup of Alfredo sauce. | 15. She cooked linguine, add the extra sauce and tossed. | 16. Then placed the chicken on a platter, placed the chicken on top with the additional sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2		skinless boneless trimmed	-	-	-	-
salt black pepper			ground	-	-	-	-
alfredo sauce	1	cup	jarred	-	-	-	-
pesto sauce	3 -4	tablespoons		0.0	0.0	0.0	0.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
pne nut	2	tablespoons		-	-	-	-
basil leaf	1	cup		-	-	-	-
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
olive oil	1/3	cup		636.48	0.0	0.0	72.0

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

Cooking in progress....

Chicken With Basil Cream Sauce-Slow Cooker