Creamy pasta
FOR THE CHICKEN
1. Place chicken in bag with 1 tbs thyme, dry mustard and salt and pepper Mix well.
2. Heat oil and brown well. Set aside covered with foil.
FOR THE PASTA.
1. Melt butter in large skillet. Add flour and combine. Stir constantly until a light brown roux is achieved
2. Saute onions with wine, garlic and mustard in roux.
3. Reduce heat, slowly add milk while whisking smooth. Cook 5 minutes or until it begins to thicken.
4. Add cheese and stir until melted.
5. Add chicken and cooked pasta and mix.
6. Add remaining thyme and oregano and mix.
7. Garnish with red pepper flakes and Parmesan to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1343g) | ||
Recipe Makes: Servings | ||
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Calories: 1828 | ||
Calories from Fat: 983 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.3g | 146 % | |
Saturated Fat 64.6g | 323 % | |
Monounsaturated Fat 32.2g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 562.2mg | 173 % | |
Sodium 2044.9mg | 71 % | |
Potassium 1713.1mg | 45 % | |
Total Carbohydrate 40.5g | 12 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 35.6g | ||
Protein 165.3g | 236 % | |
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: 1828
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