Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
1195
Calories
66g
Protein
39g
Fat
140g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Garlic | 1 clove (3g) | 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 ½ cups shredded cooked chicken , reheated
- 2 cups uncooked farfalle pasta
- 1 ½ oz fresh shredded Parmiggiano-Reggiano cheese
- ¼ cup unsalted butter , divided
- ¼ cup heavy cream
- 4 oz (115 g ) grated mozzarella cheese
- ½ tsp minced garlic
- 1 ½ tbsp all-purpose flour
Directions
1
In a gallon (4 liters) of boiling salted water, cook pasta to al dente .
2
Drain pasta and rinse with cold water. Toss with chicken and set aside.
3
Melt 2 tbsp butter in a medium saucepan over medium high heat. Once bubbling ceases, add flour and cook, whisking continuously until mixture turns light blonde in color.
4
Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm.
Recipe sourced from
wikibooks