Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | 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
- =
- 8 ounces fettuccine
- 1/2 small red pepper, cut into strips
- 1/2 small yellow pepper, cut into strips
- 1/2 small green pepper, cut into strips
- 4 ounces pea pods, trimmed
- 6 green onions, cut into strips
- 2 tablespoons chopped shallots
- 1/4 cup butter or margarine
- 1 cup dry white wine or chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound U.S. Farm-Raised Catfish, cut into bite-size pieces
- 4 large sundried tomatoes in olive oil, drained and coarsely chopped (optional)
- 2/3 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh dill OR 1 tablespoon dried dill
- freshly grated Parmesan cheese
- freshly ground pepper
- =
Directions
1. Cook fettuccine according to package directions; drain.
2. In a large skillet, cook red pepper, yellow pepper, green pepper, pea pods, onions, and shallots in butter or margarine until peppers are just crisp-tender. Remove vegetables from skillet.
3. Add white wine, salt, and pepper to skillet. Bring to a boil. Add catfish. Return to boil; reduce heat. Simmer, uncovered, about 3 minutes or until catfish flakes easily.
4. Stirring occasionally, add sun-dried tomatoes if desired. Return vegetables to skillet, tossing gently to coat.
5. Place cooked fettuccine in a large serving bowl. Add catfish mixture, tossing to coat. Sprinkle with Parmesan cheese and dill. Stir gently to mix.
6. Serve with fresh Parmesan cheese and pepper.