Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
883
Calories
70g
Protein
33g
Fat
69g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. pork tenderloin, thinly sliced against
- the grain, then cut into thin strips
- Salt and freshly ground pepper, to taste
- 6 Tbs. olive oil
- 1 large yellow onion, halved and thinly sliced
- 3 large red and yellow bell peppers, stemmed,
- seeded and cut into thin strips
- 2 large garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 tsp. minced fresh marjoram
- 1/2 tsp. ground fennel seed
- 3/4 cup chicken broth
- 3/4 lb. penne, farfalle or other medium-sized
- pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes