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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the butter, garlic, sun dried tomatoes and pepper flakes over medium heat for about 5 minutes. Set aside. | 2. Boil pasta according to directions. | 3. While pasta is cooking, in a separate saucepan combine heavy cream, pesto and gorgonzola. | 4. Simmer over low heat just until cheese is melted. | 5. Add the uncooked tomatoes,the chicken and the sauted sun dried tomatoes and mix. | 6. Toss with the noodles and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper flake	3	teaspoons		403.4676	0.0	89.7602	2.2667
sun tomato	1/4	cup	sun-dried chopped drained	403.4676	0.0	89.7602	2.2667
tomato	2		chopped seeded	124.1379	27.5262	6.4768	1.0795
chicken	2	cups	cooked shredded	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
pesto sauce	8	ounces		948.007	22.8837	22.294	85.2753
gorgonzola	1/2	cup	crumbled	403.4676	0.0	89.7602	2.2667
salt pepper				403.4676	0.0	89.7602	2.2667

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