RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	103.0723
Energy (kCal)	1517.2216
Carbohydrates (g)	4.4454
Total fats (g)	119.8743
Fatty acids, total saturated 20:0 (g)	0.4501
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9509
Fatty acids, total polyunsaturated 17:1 (g)	0.1470
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4237
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.1455
Tocopherol, beta (mg)	0.1288
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0614
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.0897
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.9314
Proline (g)	0.5865
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3777
Adjusted Protein (g)	0.0000
Cystine (g)	0.2830
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	107.7138
Copper, Cu (mg)	1.2524
Maltose (g)	0.0000
Zinc, Zn (mg)	5.9434
Total lipid (fat) (g)	119.8743
Vitamin K (phylloquinone) (g)	69.5468
Cholesterol (mg)	598.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0399
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	241.0440
Folate, total (g)	116.8482
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1005.9154
Energy (kcal)	1517.2216
Fatty acids, total saturated 16:1 undifferentiated (g)	1.6262
Fatty acids, total saturated 14:1 (g)	0.0074
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3856
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	0.4600
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0795
Vitamin C, total ascorbic acid (mg)	0.0372
Lutein + zeaxanthin (g)	513.4420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2076
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8913
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)	108.9869
Fatty acids, total saturated 16:0 (g)	14.8476
Carbohydrate, by difference (g)	4.4454
Vitamin D (IU)	82.0000
Fructose (g)	0.0149
Fluoride, F (g)	1.8866
Aspartic acid (g)	1.4201
Tyrosine (g)	0.5239
Potassium, K (mg)	1249.2990
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	296.6213
Serine (g)	0.9961
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7066
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.1442
Fatty acids, total saturated 14:0 (g)	0.0433
Histidine (g)	0.3209
Isoleucine (g)	0.6922
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	5.1127
Water (g)	432.5041
Fatty acids, total saturated 8:0 (g)	0.0063
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0187
Carotene, beta (g)	7.1300
Sodium, Na (mg)	454.7474
Iron, Fe (mg)	9.1000
Energy (kJ)	6347.4398
Ash (g)	6.7130
Caffeine (mg)	0.0000
Glycine (g)	0.4584
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	12.2680
Fatty acids, total polyunsaturated (g)	14.0750
Vitamin E (alpha-tocopherol) (mg)	18.8594
Sucrose (g)	0.0641
Vitamin B-6 (mg)	0.7720
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9414
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0265
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	1.5882
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6000
Folate, food (g)	116.8482
Fatty acids, total saturated 20:1 (g)	0.3629
Fatty acids, total monounsaturated (g)	82.8754
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0458
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	591.1437
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	18.6540
Vitamin B-12 (g)	5.4233
Calcium, Ca (mg)	604.6525
Fatty acids, total saturated 10:0 (g)	0.0068
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7642
Glutamic acid (g)	1.8189
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	296.0003
Leucine (g)	1.1319
Folate, DFE (g)	116.8482
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.8609
Tryptophan (g)	0.1721
Threonine (g)	0.5732
Fatty acids, total polyunsaturated 18:1 c (g)	3.4062
Manganese, Mn (mg)	0.3516
Protein (g)	103.0723
Cryptoxanthin, beta (g)	9.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	80.7306
Betaine (mg)	0.8018
Phosphorus, P (mg)	1030.4699
Tocopherol, gamma (mg)	1.5473

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. Heat 1/4 cup of olive oil in a large skillet over medium heat. | 2. Add the garlic, and saute for a few minutes. | 3. Sprinkle in the red pepper flakes, and saute for another minute. | 4. Pour in the diced tomatoes and tomato sauce, and add the basil. | 5. Simmer for about 20 minutes, stirring occasionally. | 6. Meanwhile, bring a large pot of lightly salted water to a boil. | 7. Add penne pasta, and cook for 8 minutes, or until tender. | 8. Drain. | 9. In a small bowl, whisk eggs with a fork. | 10. Place bread crumbs in a separate bowl. | 11. Stir the garlic powder, salt and pepper into the bread crumbs. | 12. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated. | 13. Heat remaining olive oil in a large skillet over medium heat. | 14. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. | 15. Remove chicken, and cut into slices. | 16. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup	divided	954.72	0.0	0.0	108.0
garlic clove	6		sliced	403.4676	0.0	89.7602	2.2667
red pepper flake	1	teaspoon		403.4676	0.0	89.7602	2.2667
tomato garlic olive oil	1	can	diced	403.4676	0.0	89.7602	2.2667
tomato sauce	1/2	cup		-	-	-	-
basil	1	bunch	chopped	-	-	-	-
penne pasta	1	package		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
breadcrumb	2	cups		403.4676	0.0	89.7602	2.2667
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
chicken cutlet	1			403.4676	0.0	89.7602	2.2667

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

Cooking in progress....

Cambria's Penne Arrabiata