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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat broiler and place chicken breasts and red pepper strips to baking sheet, sprinkle with cayene; broil until golden brown (about 20 minutes); set aside, and slice chicken in diagonal pieces. | 2. Begin cooking pasta until al dente. | 3. In a saucepan, heat oil and saute' onion and garlic. | 4. Deglaze pan with white wine and reduce liquid, adding tomatoes & cook 3-4 minutes. | 5. Then add pesto, cream and seasonings, stir until fully incorporated. | 6. Add drained pasta to sauce and toss, then divide mixture among 4 warm plates and top each with chicken slices and red peppers. | 7. Garnish with Parmesan and fresh basil leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	10	ounces	boneless	487.6113	0.0	59.1087	26.2233
red bell pepper	2		cut	-	-	-	-
cayenne pepper	1 1/2	1/2		8.586	1.5290000000000001	0.3243	0.4663
penne pasta	1/2			845.8819	170.248	29.7313	3.4428
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	4	tablespoons	minced	16.0	3.736	0.44	0.04
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
white wine	2	cups		-	-	-	-
sun tomato	1/2	cup	sun-dried julienned	-	-	-	-
pesto sauce	1/2	cup		526.68	12.7134	12.3858	47.376000000000005
half	2	cups		-	-	-	-
parmesan cheese	1/3	cup		98.6667	10.6667	10.6667	1.3333
basil	2	tablespoons		1.219	0.1404	0.16699999999999998	0.0339

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