RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.9404
Energy (kCal)	420.9019
Carbohydrates (g)	19.3005
Total fats (g)	15.1223
Fatty acids, total saturated 20:0 (g)	0.0499
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4136
Fatty acids, total polyunsaturated 17:1 (g)	0.0130
Fatty acids, total trans-monoenoic (g)	0.0012
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1191
Fatty acids, total saturated 4:0 (g)	0.0162
Fatty acids, total trans (g)	0.0102
Riboflavin (mg)	0.4298
Tocopherol, beta (mg)	0.0519
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4625
Tocopherol, delta (mg)	0.7264
Arginine (g)	0.1326
Proline (g)	0.1141
Fatty acids, total polyunsaturated 18:1 t (g)	0.0012
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1627
Adjusted Protein (g)	0.0000
Cystine (g)	0.0370
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	44.2751
Copper, Cu (mg)	0.7045
Maltose (g)	0.0000
Zinc, Zn (mg)	2.8962
Total lipid (fat) (g)	15.1223
Vitamin K (phylloquinone) (g)	36.6403
Cholesterol (mg)	115.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0006
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2774
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	34.7225
Folate, total (g)	61.1919
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1019.2973
Energy (kcal)	420.9019
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1631
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0282
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	9.7346
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	108.9096
Lutein + zeaxanthin (g)	571.4352
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0964
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0006
Magnesium, Mg (mg)	76.2619
Fatty acids, total saturated 16:0 (g)	1.7439
Carbohydrate, by difference (g)	19.3005
Vitamin D (IU)	0.0000
Fructose (g)	3.0533
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.2754
Tyrosine (g)	0.0467
Potassium, K (mg)	922.6502
Fatty acids, total saturated 12:0 (g)	0.0193
Vitamin A, RAE (g)	111.3996
Serine (g)	0.0819
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0713
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0042
Fatty acids, total saturated 22:0 (g)	0.0224
Fatty acids, total saturated 14:0 (g)	0.0602
Histidine (g)	0.0429
Isoleucine (g)	0.0758
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0012
Niacin (mg)	3.6262
Water (g)	295.3405
Fatty acids, total saturated 8:0 (g)	0.0059
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0012
Carotene, beta (g)	427.1812
Sodium, Na (mg)	811.9128
Iron, Fe (mg)	5.5077
Energy (kJ)	1758.0948
Ash (g)	5.9422
Caffeine (mg)	0.0000
Glycine (g)	0.0832
Fatty acids, total trans-polyenoic (g)	0.0090
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0102
Fatty acids, total saturated 18:2 undifferentiated (g)	2.8277
Fatty acids, total polyunsaturated (g)	3.5160
Vitamin E (alpha-tocopherol) (mg)	5.8849
Sucrose (g)	0.3603
Vitamin B-6 (mg)	0.7556
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0096
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0975
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.1967
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)	0.0018
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3483
Folate, food (g)	61.1919
Fatty acids, total saturated 20:1 (g)	0.0563
Fatty acids, total monounsaturated (g)	7.9884
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.6548
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0050
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	160.4298
Fatty acids, total polyunsaturated 16:1 c (g)	0.0042
Fatty acids, total saturated (g)	2.4305
Vitamin B-12 (g)	2.3767
Calcium, Ca (mg)	407.9193
Fatty acids, total saturated 10:0 (g)	0.0130
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0845
Glutamic acid (g)	0.2891
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	27.4345
Vitamin E, added (mg)	0.0000
Retinol (g)	71.9000
Leucine (g)	0.1226
Folate, DFE (g)	61.1919
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0090
Fiber, total dietary (g)	2.2094
Tryptophan (g)	0.0298
Threonine (g)	0.0755
Fatty acids, total polyunsaturated 18:1 c (g)	1.0229
Manganese, Mn (mg)	0.3511
Protein (g)	50.9404
Cryptoxanthin, beta (g)	30.2119
Fatty acids, total saturated 18:1 undifferentiated (g)	7.7549
Betaine (mg)	0.2306
Phosphorus, P (mg)	525.9162
Tocopherol, gamma (mg)	3.3480

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. Slice chicken breast into very thin bite sized pieces. | 2. Add to zip bag, and marinate in ITALIAN salad dressing for about 1/2 hour (not more than 1 hour). Boil pasta in meantime. | 3. Heat large fry pan to med-high heat, add olive oil and marinated chicken. | 4. Add garlic, rosemary, oregano and black pepper to the pan. | 5. Stir fry for about 5-7 minutes or until chicken is cooked through. Set aside. | 6. Mix creamy parmesan dressing with 1-2T of water; stir to make a slightly thinner consistency but not watery. | 7. Mix pasta with dressing | 8. Lay premixed salad in large shallow dish (13x9 casserole dish or similar). | 9. Spoon pasta over the salad. | 10. Sprinkle chopped sweet pepper over pasta. | 11. Spoon cooked chicken over top, in middle. | 12. Garnish with parmesan cheese. | 13. Have additional parmesan peppercorn dressing available on table. | ---------------------------------------------------------------------------

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 boneless	-	-	-	-
italian salad dressing	1/4	cup		61.2	5.994	0.23399999999999999	4.008
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
rosemary	1	teaspoon	crushed dried	0.917	0.1449	0.0232	0.040999999999999995
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
rotini pasta	8	ounces	cooked drained	201.7333	0.0	44.88	1.1333
creamy parmesan peppercorn salad dressing	1/2 - 1	cup		201.7333	0.0	44.88	1.1333
water				-	-	-	-
parmesan cheese	2	tablespoons	shredded	37.0	4.0	4.0	0.5
salad green	12 -16	ounces		0.0	0.0	0.0	0.0
red pepper	1/2	cup	chopped	30.0	6.6075	1.4025	0.33

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

Cooking in progress....

Italian Seasoned Chicken over Pasta Salad