Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
934
Calories
54g
Protein
44g
Fat
84g
Carbs
What these numbers assume — 12 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 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry Pepper | 1 cup (138g) | 87 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
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 stick margarine (not butter), melted
- 1 onion , minced
- 2–5 cloves garlic , minced
- 1 jar (20 oz ) sweet peppers, sliced and seeded
- 3 sliced hot cherry peppers (jarred ones with oil)
- 1 cup grated Parmesan cheese
- 2 lb boneless chicken breast, cubed
- 1 can chicken broth
- 1 can (15 oz) tomato sauce
- ½ pint cream
- 1 small can sliced black olives
- 1–1½ lb rigatoni pasta , cooked
Directions
1
Sauté onion, peppers, and garlic in the margarine slowly over low/medium heat until the onions are clear.
2
Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour.
3
Serve over the cooked pasta.
Recipe sourced from
wikibooks