Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
958
Calories
48g
Protein
36g
Fat
109g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- =
- hot cooked and drained fettuccine
- 1 lb boneless skinless chicken breasts, cubed
- 1 cup minced onions
- 3/4 lb fresh mushrooms, sliced
- 2 tablespoons oil
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 tablespoon chicken bouillon
- 1 cup whipping cream
- 2 tablespoons minced fresh basil
- 1/4 teaspoon pepper
- =
Directions
1
1. Saute chicken, onions, and mushrooms in oil for 4 minutes.
2
2. In lg saucepan, melt butter; stir in flour until smooth.
3
3. Add chicken broth, boullion and cream.
4
4. Stir in basil and pepper.
5
5. Bring to a boil; cook and stir for 2 minutes.
6
6. Combine with the chicken mixture.
7
7. Serve over fettuccini.
Recipe sourced from
fandom