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Has dairy from:
butter cream cheese (regular) parmesan cheese
Has gluten from:
Has meat from:
Has pasta from:
Not vegan due to:
fettuccine (dry) chicken breast butter cream cheese (regular) parmesan cheese
Not vegetarian due to:
Not paleo due to:
fettuccine (dry) green bean cream cheese (regular) parmesan cheese
This recipe has no customizations.
Nutrition to Balance
This recipe has Fat (total lipid) as 76.1% and Fiber as 91.5% (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: 12.5% of RDA
• Calories: 68.3% of RDA
• Carbs: 64.6% of RDA
• Fat (total lipid): 76.1% of RDA
• Fiber: 91.5% of RDA
• Fructose: 5.5% of RDA
• Protein: 57.6% of RDA
• Sodium: 51.0% of RDA
• Sugar: 12.2% of RDA
• Vitamin A (IU): 93.1% of RDA
• Vitamin B6: 65.8% of RDA
• Vitamin C: 15.0% of RDA
• Iron: 3.8% of RDA
• Magnesium: 86.4% of RDA
• Manganese: 82.7% of RDA
• Niacin: 135% of RDA
• Potassium: 36.8% of RDA
• Zinc: 36.6% 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.
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PREPARING THE CHICKEN
Cut the chicken into cubes.
In a frying pan over medium-high heat, coat the pan with olive oil.
Add the diced chicken, tomatoes, and green beans.
Cook, stirring often, until the chicken is cooked all the way through.
PREPARING THE PASTA
While the chicken is cooking, bring a large pot of water to a boil.
Add the pasta and cook according to the directions on the package.
PREPARING THE SAUCE
Melt butter in a medium, non-stick saucepan over medium heat.
Add cream cheese and garlic powder, stirring with wire whisk until smooth.
Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
Add the chicken, tomatoes, and green beans to the sauce and stir.
Place a heaping pile of pasta noodles on a plate.
Add a few spoonfuls of the chicken mixture with the sauce onto the pasta.
Season with salt and pepper to taste, sprinkle with some fresh dill and serve.
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.
This recipe has the following nutrient totals:
Protein 64.8 g
Carbohydrates 178 g
Iron 0.72 mg
Fiber 25.6 g
Calcium 125 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.