Photo: Lily Banse
Spring Vegetable Alfredo
10 ingredients
20 min + 30 min
2
openrecipes
Chicken and Spring Vegetable Alfredo made with asparagus, leeks, and peas topped with a creamy lemony Alfredo sauce.
Estimated Nutrition (whole recipe, rough)
754
Calories
54g
Protein
32g
Fat
65g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 Tablespoons Olive Oil
- 2 Salt And Pepper
- 1 Boneless, Skinless Chicken Breasts, Cubed
- ½ pounds Leek, Thinly Sliced
- ½ pounds Asparagus, Cut Into 1-inch Pieces
- 1 cup Pasta
- 1 teaspoon Heavy Cream
- ¾ cups Lemon Zest
- 3 Tablespoons Salt And Pepper
- ½ cups Grated Parmesan Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes