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Alfredo with Prosciutto, Almonds, and Balsamic Honey Chicken
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40 minutes
4
Adjust servings
dairy-free
(?)
Has dairy from:
butter
heavy cream
parmesan cheese
mozzarella cheese (whole milk)
gluten-free
(?)
Has gluten from:
fettuccine (dry)
kid friendly
has meat
(?)
Has meat from:
prosciutto
chicken breast
has pasta
(?)
Has pasta from:
fettuccine (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
fettuccine (dry)
butter
heavy cream
parmesan cheese
mozzarella cheese (whole milk)
prosciutto
chicken breast
honey
vegetarian
(?)
Not vegetarian due to:
prosciutto
chicken breast
pescatarian
(?)
Not pescatarian due to:
prosciutto
paleo
(?)
Not paleo due to:
fettuccine (dry)
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.
 
MACROS
Carbohydrate
205
g
Calories
1644
 
Fiber
28.8
g
Iron
1.40
mg
Protein
56.5
g
Sodium
805
mg
Sugars
25.5
g
Fat (total lipid)
70.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
package
+
-
 
 
3
tbsp
+
-
 
 
2
tbsp
+
-
 
 
6
cloves
+
-
 
minced, 2 cloves for the Alfredo sauce, 4 cloves for the balsamic vinegar glaze.
 
2
cups
+
-
 
 
1/4
tsp
+
-
 
 
1/2
cups
+
-
 
grated.
 
3/4
cups
+
-
 
 
1
cup
+
-
 
slivered.
 
1
package
+
-
 
 
1
whole
+
-
 
 
1
cup
+
-
 
 
2
cups
+
-
 
 
1
tbsp
+
-
 
 
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PREPARATION
STEP 1: PREPARE THE BALSAMIC GLAZE
1.
Whisk balsamic vinegar and honey together in a saucepan over medium heat.
2.
Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
3.
Stir 4 cloves of minced garlic into vinegar mixture. Cook and stir until mixture starts to foam.
4.
Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 minutes.
STEP 2: PREPARE THE ALFREDO SAUCE
5.
Melt butter in medium saucepan with olive oil over medium/low heat.
6.
Add 2 cloves of minced garlic, cream, white pepper and bring mixture to a simmer. Stir often.
7.
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
8.
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
STEP 3: PREPARE THE CHICKEN AND NOODLES
9.
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.
10.
While the glaze is simmering and the noodles are cooking, cook the chicken.
11.
In a nonstick pan over medium-high heat, lightly coat the bottom with olive oil and add the diced chicken.
12.
Cook for 8-10 minutes, or until chicken is no longer pink on the inside.
13.
When the glaze is done (around the same time the chicken should be done), add the cooked chicken to the glaze and mix well.
14.
Drain the pasta and add to the Alfredo sauce. Mix very well.
STEP 4: ASSEMBLING
15.
Using tongs, grab a spoonful of Alfredo pasta and place on a plate.
16.
Spoon one spoonful of balsamic honey chicken over pasta and sprinkle with almond slivers.
17.
Add some arugula leaves and 1-2 rolled up slices of prosciutto. Serve immediately.
 
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 1644
Protein 56.5 g
Carbohydrates 205 g
Iron 1.40 mg
Fiber 28.8 g
Calcium 259 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.
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