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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. BOIL FETTUCCINI AS DIRECTED; ADDING SALT AND A BIT OF PARSLEY FOR TASTE. | 2. COOK YOUR CHOICE OF MEAT; FOR THE CHICKEN BREAST STRIPS, I LIKE TO BAKE THEM COVERED WITH FOIL IN THE OVEN AT 425 FOR ABOUT 25 MINS. | 3. FLAVORING THE MEAT IS VERY IMPORTANT. | 4. FOR BOTH THE SHRIMP AND CHICKEN I USE GARLIC, SALT, PEPPER, AND PARSLEY. | 5. THE HAM CAN BE LEFT AS IS. | 6. AFTER THE MEAT AND THE FETTUCCINI ARE DONE COOKING, I MAKE THE ALFREDO SAUCE SO THAT IT WON'T BE STANDING TOO LONG, SINCE IT MAY START TO GET CLUMPY. | 7. IN A LARGE SAUCEPAN, MELT THE STICK OF BUTTER. | 8. ADD GARLIC CLOVES, PARSLEY, AND PEPPER. | 9. WHEN THE GARLIC HAS SOFTENED A BIT AND THE BUTTER IS COMPLETELY MELTED, STIR IN THE HEAVY WHIPPING CREAM WITH A WISK. | 10. STIR WITH WISK ON MED-LOW HEAT UNTIL IT IS ALMOST BOILING. | 11. ADD PARMESEAN AND ROMANO CHEESES UNTIL SAUCE STARTS TO THICKEN. | 12. THIS SHOULDN'T TAKE LONG, SO DON'T LEAVE THE KITCHEN, OR IT WILL EASILY BURN! | 13. YOU MAY ADD ALL OR JUST SOME OF THE CHEESE. | 14. THE MORE YOU ADD, THE THICKER YOUR SAUCE WILL BE. | 15. ADD SALT FOR TASTE. | 16. AFTER THE SAUCE IS THE RIGHT CONSISTENCY, ADD YOUR CHOICE OF MEAT AND STIR ON LOW HEAT FOR ABOUT 4 MINUTES. | 17. SERVE OVER THE FETTUCCINI AND ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine pasta	1 1/2	1/2		37.825	0.0	8.415	0.2125
salt pepper				37.825	0.0	8.415	0.2125
parsley	1	dash		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
garlic	4 -6	cloves	minced	0.0	0.0	0.0	0.0
heavy whipping cream	2	pints		-	-	-	-
romano cheese	1	lb	grated	1755.4360000000001	16.4657	144.2451	122.2001
parmesan cheese	1	lb	grated	1678.2938	181.4372	181.4372	22.6796
chicken breast			grilled	-	-	-	-
shrimp			coated deveined	-	-	-	-
ham			cubed	-	-	-	-

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