Photo: K8
Estimated Nutrition (whole recipe, rough)
683
Calories
44g
Protein
41g
Fat
33g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 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
- 4 Tbs. olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, finely chopped
- 1 zucchini, sliced
- 3/4 lb. mixed wild and cultivated fresh mushrooms, trimmed and sliced
- 1/2 lb. plum tomatoes, seeded and chopped
- 1 Tbs. minced fresh rosemary
- 1/4 cup Marsala, sherry or other fortified wine
- 1 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 4 cups vegetable or chicken broth
- 1 cup quick-cooking polenta
- 1/4 cup grated Parmigiano-Reggiano cheese
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