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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package instructions, al dente, adding olive oil to cooking water. | 2. Drain and keep warm. | 3. Combine ground chicken, cumin, salt and pepper until well mixed. | 4. In a non stick frypan, scramble fry chicken mixture, until no longer pink and cooked through. | 5. Remove from pan to drain on paper towel. | 6. Drain any fat from pan and wipe out with a paper towel. | 7. Return chicken mixture to frypan, add red pepper strips, horseradish, tomato sauce and 1/2 cup Parmesan cheese. | 8. Bring to boil and simmer 10 minutes. | 9. Place penne pasta in warmed pasta bowl, pour tomato/chicken mixture over, gently mix together. | 10. Sprinkle remaining Parmesan cheese and toasted pine nuts over pasta mixture. | 11. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat penne	0.5	box		-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
chicken	1	lb	ground	965.6022	0.5893	83.0962	67.2295
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt pepper				-	-	-	-
red pepper	1		seeded cut sweet	1.25	0.2753	0.0584	0.0138
horseradish	1	tablespoon	creamed	7.2	1.6935	0.177	0.1035
tomato sauce	1	can	roasted	-	-	-	-
parmesan cheese	1	cup	shredded divided	296.0	32.0	32.0	4.0
pine nut	3	tablespoons	toasted	170.3531	3.3109	3.4653	17.3062

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