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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil pasta in lightly salted water. | 2. Fry chicken in canola until lightly browned, set aside. | 3. In large pot sauté garlic in butter or margarine, do not brown. | 4. Add flour, salt, pepper, and nutmeg to garlic and butter or margarine and mix to form a roux. | 5. Slowly add milk, whisking to prevent lumps. | 6. Add parmesan cheese and mix well. | 7. Cook over medium heat stirring often until sauce thickens. | 8. Add chicken, mushrooms, and peas to the sauce. | 9. Drain cooked pasta and mix into sauce. | 10. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shell pasta	2	cups		-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
chicken breast	4	boneless	skinless cubed boneless	-	-	-	-
milk	4	cups	low-fat	2208.0	53.184	21.984	228.864
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
mushroom	3/4		sliced sauteed	-	-	-	-
pea	1/3	cup		13.72	2.4663	0.9147	0.0653

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