Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Spread | 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
- 12 oz. campanile or bow-tie pasta
- 2 Tbs. margarine or butter
- 1 lb. assorted sliced mushrooms (cremini, portabella, white, etc.)
- 1 cup chicken broth
- 1 4.4 oz. package light garlic and herb spread able cheese
- 1/2 tsp. salt
- 1/4 tsp. coarsely ground black pepper
Directions
In large saucepan, prepare pasta per package instructions.
In 12" non-stick skillet, melt margarine over medium-high heat. Add mushrooms, salt, and pepper. Cook 12 minutes or until lightly browned, stirring occasionally. Stir in broth and cheese. Heat through, stirring to combine.
Drain pasta. In large serving bowl, toss pasta with mushroom mixture and serve.
Category:New England Recipes
Category:New England Vegetarian