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Buca Di Beppo Rigatoni Positano (Copycat)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)217.4452
Energy (kCal)3219.1884
Carbohydrates (g)82.8465
Total fats (g)221.5758
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil. | 2. Add eggplant and saute until brown and soft. Add chopped garlic and saute. | 3. Add sliced chicken breast, and marinara. Reduce heat. | 4. Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil 1/2 ounce 3.2602 0.3756 0.4465 0.0907
    marinara sauce 15 ounces 212.6212 31.5955 5.9109 6.8464
    mozzarella cheese 6 ounces 551.1141 46.3004 23.0651 30.3963
    romano cheese 3 ounces grated 329.1435 3.0873 27.0459 22.9125
    chicken breast 3/4 cooked sliced 585.1349 0.0 70.9306 31.468000000000004
    garlic 1 1/2 1/2 minced 6.705 1.4877 0.2862 0.0225
    olive oil 4 1/2 ounces 1127.7428 0.0 0.0 127.5727
    eggplant 1 chopped - - - -
    rigatoni pasta 16 ounces cooked 403.4667 0.0 89.76 2.2667

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



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