Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
595
Calories
46g
Protein
23g
Fat
49g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- =
- 1 pound boned and skinned chicken breast strips
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter or margarine
- 2 cups sliced celery
- 1 15-1/2-ounce jar spaghetti sauce (2 cups)
- 1 teaspoon Italian seasoning
- 3 cups hot cooked rice
- Grated Parmesan cheese (optional)
- =
Directions
1
Season chicken with garlic salt and pepper. Cook in butter in large skillet about 2 minutes. Add celery; continue cooking until celery is tender crisp. Stir in spaghetti sauce and Italian seasoning; cover and simmer 10 minutes. Serve over hot rice. Sprinkle with cheese, if desired.
Recipe sourced from
fandom