2 cups: 378 calories, 8g fat (2g saturated fat), 64mg cholesterol, 668mg sodium, 41g carbohydrate (2g sugars, 2g fiber), 33g proteinvv
1. Prepare vegetables and chicken. Start fettuccine cooking.
2. Mix flour, wine, and broth until smooth and set aside.
3. Heat 2 tsp oil in large skillet and cook chicken over medium heat until no longer pink. Set aside.
4. Heat additional oil in skillet and cook broccoli over medium heat for 2 minutes. Add mushrooms, tomatoes, and garlic; cook additional 2 minutes. Add artichoke hearts, salt, oregano, and flour mixture. Bring to a boil; cook for 1-2 minutes, or until thickened.
5. Add fettuccine and chicken, tossing to combine. Sprinkle with Parmesan and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1639g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2575 | ||
Calories from Fat: 1079 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 119.9g | 160 % | |
Saturated Fat 33.8g | 169 % | |
Monounsaturated Fat 48.6g | ||
Polyunsanturated Fat 26.6g | ||
Cholesterol 571.6mg | 176 % | |
Sodium 1027.5mg | 35 % | |
Potassium 4300.2mg | 113 % | |
Total Carbohydrate 203.8g | 60 % | |
Dietary Fiber 47.4g | 190 % | |
Sugars, other 156.4g | ||
Protein 175g | 250 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2575
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