Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
719
Calories
53g
Protein
27g
Fat
62g
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 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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 oz whole-wheat penne pasta
- 2 Tbsp olive oil
- 8 oz white mushrooms, rinsed and sliced
- ½ C onion, thinly sliced
- 1 Tbsp garlic, minced or pressed (about 2–3 cloves)
- 6 Tbsp dry red wine
- 1 C low-sodium chicken broth
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tsp dried thyme
- 4 Tbsp shredded parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
nhlbi