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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. begin cooking penne according to package directions. | 2. In a large deep frying pan heat olive oil and add green peppers and garlic, sauté about two minutes then add asparagus, sautee until crisp tender. | 3. Remove from pan with slotted spoon and set aside. | 4. Sprinkle paprika, oregano, salt and pepper over chicken pieces. | 5. Add to the hot pan and sauté until no longer pink. | 6. Return the peppers and asparagus to the pan stir together with chicken. | 7. Add the alfredo sauce and the the chopped roasted peppers and stir. | 8. Bring back to a simmer and add the basil and cheese. | 9. Immediately turn off and continue to stir. | 10. Drain pasta and return to large cooking pot. | 11. Pour sauce over pasta and return to heat for about two minutes stirring frequently. | 12. Serve with additional grated cheese on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	3	boneless	skinless cut boneless	-	-	-	-
paprika	1/8	teaspoon		0.8107	0.1552	0.0407	0.0371
oregano	1/8	teaspoon	dried	0.3312	0.0862	0.0112	0.0054
salt pepper				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
green bell pepper	1		diced	-	-	-	-
garlic clove	3		chopped	-	-	-	-
asparagus	1	cup	cut	26.8	5.1992	2.948	0.1608
alfredo sauce	1	jar		-	-	-	-
red pepper	1		roasted chopped	1.25	0.2753	0.0584	0.0138
basil	3 -4	tablespoons	chopped	0.0	0.0	0.0	0.0
pepper			ground	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856

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