This recipe has Calories as 50.8%, Fat (total lipid) as 61.7%, Fiber as 68.6% and Sodium as 54.1% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.8% of RDA
• Calories: 50.8% of RDA
• Carbs: 48.9% of RDA
• Fat (total lipid): 61.7% of RDA
• Fiber: 68.6% of RDA
• Fructose: 5.0% of RDA
• Protein: 41.0% of RDA
• Sodium: 54.1% of RDA
• Sugar: 12.5% of RDA
• Vitamin A (IU): 69.4% of RDA
• Vitamin B6: 63.2% of RDA
• Vitamin C: 6.0% of RDA
• Iron: 2.7% of RDA
• Magnesium: 66.2% of RDA
• Manganese: 20.7% of RDA
• Niacin: 105% of RDA
• Potassium: 30.5% of RDA
• Zinc: 27.2% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARATION
PREPARING THE PASTA
1.
Prepare the pasta according to the directions on the package.
2.
Cook the pasta al dente, and drain.
PREPARING THE SAUCE
3.
In a sauce pan over medium heat, melt 1/4 butter, being careful not to let it burn.
4.
Add in softened cream cheese cubes and stir until cream cheese has melted.
5.
Slowly poor in heavy cream and whisk vigorously for a few minutes to prevent from clumping.
6.
Add in Parmesan cheese and stir until it is well incorporated.
7.
Stir in dried parsley.
8.
Keep stirring for a few minutes, then let the sauce simmer on low for a 2-3 minutes to thicken up a bit.
9.
Add the marinara sauce and stir well to incorporate.
PREPARING THE CHICKEN
10.
In a large skillet on medium-high heat, heat the olive oil. Sauté garlic and red pepper flakes for 2 minutes being cautious not to let garlic burn.
11.
Add in your chunks of chicken breast, black pepper and salt, and cook until chicken until no longer pink.
12.
Add in sauce and stir;. Let simmer for about 8-10 minutes.
13.
Combine the chicken and sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flakes.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1017
Protein 46.1 g
Carbohydrates 135 g
Iron 0.52 mg
Fiber 19.2 g
Calcium 18.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
