Has dairy from:
heavy cream parmesan cheese mozzarella cheese (whole milk)
Has gluten from:
Has meat from:
Has pasta from:
Not vegan due to:
butter heavy cream parmesan cheese mozzarella cheese (whole milk) prosciutto chicken breast honey
Not vegetarian due to:
Not pescatarian due to:
Not paleo due to:
parmesan cheese mozzarella cheese (whole milk) honey
This recipe has no customizations.
Nutrition to Balance
This recipe has
Calories as 82.2%, Fat (total lipid) as 115%, Fiber as 102% and Sugar as 81.6% (as a percentage of RDA). You'll likely 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: 25.9% of RDA
• Calories: 82.2% of RDA
• Carbs: 74.4% of RDA
• Fat (total lipid): 115% of RDA
• Fiber: 102% of RDA
• Fructose: 37.4% of RDA
• Protein: 50.2% of RDA
• Sodium: 59.7% of RDA
• Sugar: 81.6% of RDA
• Vitamin A (IU): 54.5% of RDA
• Vitamin B6: 52.3% of RDA
• Vitamin C: 3.3% of RDA
• Iron: 7.4% of RDA
• Magnesium: 111% of RDA
• Manganese: 41.3% of RDA
• Niacin: 83.2% of RDA
• Potassium: 39.3% of RDA
• Zinc: 46.7% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a
“Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
minced, 2 cloves for the Alfredo sauce, 4 cloves for the balsamic vinegar glaze.
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Whisk balsamic vinegar and honey together in a saucepan over medium heat.
Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
Stir 4 cloves of minced garlic into vinegar mixture. Cook and stir until mixture starts to foam.
Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 minutes.
Melt butter in medium saucepan with olive oil over medium/low heat.
Add 2 cloves of minced garlic, cream, white pepper and bring mixture to a simmer. Stir often.
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
Bring a large pot of water to a boil. Add the noodles and cook on medium-high heat for 13-16 minutes, or until done.
While the glaze is simmering and the noodles are cooking, cook the chicken.
In a nonstick pan over medium-high heat, lightly coat the bottom with olive oil and add the diced chicken.
Cook for 8-10 minutes, or until chicken is no longer pink on the inside.
When the glaze is done (around the same time the chicken should be done), add the cooked chicken to the glaze and mix well.
Drain the pasta and add to the Alfredo sauce. Mix very well.
Using tongs, grab a spoonful of Alfredo pasta and place on a plate.
Spoon one spoonful of balsamic honey chicken over pasta and sprinkle with almond slivers.
Add some arugula leaves and 1-2 rolled up slices of prosciutto. Serve immediately.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 56.5 g
Carbohydrates 205 g
Iron 1.40 mg
Fiber 28.8 g
Calcium 259 mg
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.