Chicken with Herbed Lemon Sauce - 4 servings
Preparation: 10 min. Cooking: 10 min. Total: 20 min.
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12-1/4 oz lasagnette pasta, or other ribbon pasta
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2 oz unsalted butter
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1 tsp lemon rind, grated
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1/4 cup lemon juice
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1 cup cream
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2-2/3 Tbsp fresh chives, chopped
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1-1/3 Tbsp fresh thyme, chopped
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3-1/4 cups cooked chicken, chopped, about 450 g
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1/2 cup fresh Parmesan cheese, grated
Cook pasta in a large pan of boiling water 10 minutes or until al dente. Drain. Meanwhile, heat butter, lemon rind and juice in a heavy nonstick pan over medium heat until butter is melted. Add cream, herbs, chicken and cooked pasta. Stir until hot. Serve sprinkled with cheese.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 800 Cal |
43 g |
53 g |
49 g |
0.28 g |
0.7 g |
250 mg |
460 mg |
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Nutrients
| Calories |
800 Cal |
|
| Fat |
43 g |
|
| Carbs |
53 g |
|
| Protein |
49 g |
|
| Fiber |
0.28 g |
|
| Sugar |
0.7 g |
|
|
Fats
| Fat |
43 g |
|
| Fat, Sat. |
22 g |
|
| Fat, Mono. |
13 g |
|
| Fat, Poly. |
4.6 g |
|
| Cholesterol |
250 mg |
|
|
Vitamins
| Choline |
88 mg |
16% |
| Niacin |
9.7 mg |
61% |
| Panto. Acid |
2.1 mg |
42% |
| Riboflavin |
0.79 mg |
61% |
| Thiamin |
0.73 mg |
61% |
| Vitamin A |
1100 IU |
38% |
| Vitamin B6 |
0.51 mg |
32% |
| Vitamin B12 |
1 mcg |
43% |
| Vitamin C |
11 mg |
12% |
| Vitamin D |
5.5 IU |
2.7% |
| Vitamin E |
1.1 mg |
7% |
| Vitamin K |
11 mcg |
9.3% |
|
Minerals
| Calcium |
330 mg |
33% |
| Copper |
0.31 mg |
35% |
| Fluoride |
2.2 mcg |
56% |
| Iron |
4.8 mg |
60% |
| Magnesium |
83 mg |
20% |
| Manganese |
0.53 mg |
7.5% |
| Phosphorus |
530 mg |
75% |
| Potassium |
540 mg |
11% |
| Selenium |
26 mcg |
47% |
| Sodium |
460 mg |
31% |
| Zinc |
5 mg |
46% |
|
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