In a skillet, cook onion in 2 tbsp butter.
Add flour, cook 1 minute.
Pour in 1 1/4 cups of cream and simmer for 2 minutes.
Stir in zucchini, chicken, and peas; season with salt and pepper.
Cook polenta in 3 1/2 cups boiling water with 1/2 tsp salt until thickened, 2 minutes.
Stir in remaining 1/4 cup cream, 1 tbsp butter and fontina until smooth. Serve over polenta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (980g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2138 (70%)|
|Amt Per Serving||% DV|
|Total Fat 237.6g||317 %|
|Saturated Fat 147.1g||736 %|
|Monounsaturated Fat 66g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 797.6mg||245 %|
|Sodium 1659mg||57 %|
|Potassium 1105.5mg||29 %|
|Total Carbohydrate 181.4g||53 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 169.1g|
|Protein 60.4g||86 %|
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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: 3071
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