RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 763
| View Recipe |
|
|
| Recipe Name: |
Penne with Chicken, Peas and Mascarpone |
| Source: |
|
Submitted by: |
|
Last Modified: |
2010-02-02
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.70
|
| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 Tablespoon oil, olive
0.67 Cup cheese, mascarpone
1 to taste salt and pepper
|
Directions:
Sauté chicken breasts in a little olive oil in Dutch oven, turning often until done and meat is tender. Remove chicken from pot and pour out all but 1 tablespoon oil. Let chicken cool to touch.
Meanwhile, sauté onion until light brown, about 6 minutes. Add cream and boil for 5 minutes. Add broth and boil until reduced to desired sauce consistency, stirring occasionally.
Remove skin and bones from chicken breasts and cut into large slices. Return chicken to pot with sauce. Bring to a simmer.
Cook penne in large pot of salted water, al dente -done but firm to the bite. Drain well and set aside.
Add peas and mascarpone. Cook about 2 to 3 minutes and pepper to taste.
Add pasta, Parmesan, salt
Top with chopped parsley. |
|
|
|
| Nutrition per Serving: |
| Calories: |
797 |
Total Carbs: |
67.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
129.2 |
Fat: |
36.2 |
Protein: |
55.16 |
| Fiber: |
5.60 |
Sodium: |
157.55 |
|
|
|
