Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
457
Calories
40g
Protein
27g
Fat
14g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- 3 Tbs. extra-virgin olive oil, plus more for
- drizzling
- 5 shallots, minced
- 1 butternut squash, peeled, seeded and cut
- into small dice
- Pinch of ground allspice
- Salt and freshly ground pepper, to taste
- 3/4 cup chicken broth
- Splash of balsamic vinegar
- 1 lb. penne
- 8 fresh sage leaves, cut into narrow strips
- 1/4 lb. thinly sliced bresaola or prosciutto, cut
- into narrow strips
- 1 cup grated grana padano or 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