Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
615
Calories
53g
Protein
34g
Fat
24g
Carbs
Counts 11 of 12 ingredients — the other 1 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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 2 Tbs. unsalted butter
- 3 oz. pancetta or bacon, chopped
- 3 shallots, minced
- 6 to 8 green onions, white and tender green portions, thinly sliced
- 7 cups chicken broth
- 10 oz. fresh or frozen petite peas
- 3/4 lb. pappardelle or wide egg noodles
- 3 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh mint
- 2 Tbs. finely snipped fresh chives
- Salt and freshly ground pepper, to taste
- 1 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