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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put water on to boil. Add enough salt so that the water tastes salty. For 8 cups of water I add about a tablespoon of salt. Trust me, your pasta will taste much better and you will need hardly any in the sauce. | 2. Add the pasta once the water has started to boil and cook until 'el dente'. It will cook a bit more in the sauce, so you want it a bit underdone. | 3. While the pasta is cooking, add the cream and chicken cubes into a skillet. Heat until bubbly and slightly reduced. | 4. Add in green onion and remove from heat. | 5. Drain pasta reserving a cup of the liquid. Add pasta to sauce and mix well. Stir in frozen peas and parmesean. | 6. If the pasta is looking a little dry or too thick, add back in a bit of the pasta water or some sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine	8	ounces		224.528	31.7514	14.0613	6.1235
salt	1	tablespoon		-	-	-	-
white chicken meat	2	cups	cooked cubed	-	-	-	-
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
green onion	1		sliced	19.17	4.0754	0.6887	0.3337
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098

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