Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice bacon. Fry it until crisp. Set bacon aside. | 2. Dice chicken and fry it in bacon grease. Cook until pieces are starting to brown. | 3. Set aside chicken. | 4. Start steaming parsnips. | 5. Melt 2 T butter in a frying pan. Once melted, add shallots and garlic. Saute until the shallots begin to soften. Add 1/4 t each of nutmeg and cinnamon. Add zucchini. | 6. Saute until zucchini is soft. | 7. Lower heat and add cream. Once the cream begins to steam, add cheese. Add the chicken into the sauce and stir until coated. Add more nutmeg and cinnamon if needed. | 8. To serve: place steamed parsnips on plate, cover with chicken and sauce. Add shredded cheese and crumbled bacon. Garnish with capers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2			-	-	-	-
bacon	1			116.76	0.3584	3.5336	11.1132
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
shallot	1		sliced	115.2	26.88	4.0	0.16
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
cinnamon	1/4 - 1/2	teaspoon		-	-	-	-
nutmeg	1/4 - 1/2	teaspoon		0.0	0.0	0.0	0.0
heavy cream	6	ounces		578.3296	4.6607	4.8308	61.371
romano cheese	2	ounces		219.429	2.0582	18.0306	15.275
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
parsnip	6 -8		peeled sliced	0.0	0.0	0.0	0.0

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