| Ingredient |
Amount |
Calories |
| Carrots, raw |
50g |
21kcal |
| Cucumber |
50g |
8kcal |
| Parsley |
10g |
4kcal |
| Butter without salt |
28g |
201kcal |
| Cream half and half |
240g |
314kcal |
| Pasta dry |
250g |
928kcal |
| Garlic |
6g |
9kcal |
| Cheese, parmesan, grated |
100g |
421kcal |
| Tomatoes, Cherry, Raw |
100g |
18kcal |
| Salad dressing, italian dressing, commercial, regular |
50g |
120kcal |
| Chicken, broilers or fryers, meat and skin, cooked, roasted |
150g |
359kcal |
| Vegetables, mixed (corn, lima beans, peas, green beans, carrots) canned, no salt added |
150g |
56kcal |
| Mixed salad greens, raw |
100g |
16kcal |
Recipe Instructions:
Instructions:
1. Cook whole-wheat pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
3. Add heavy cream and bring to a simmer. Stir in grated Parmesan cheese until the sauce is smooth.
4. Add cooked chicken (or mixed vegetables) and cook until heated through.
5. Season with salt and pepper. Toss the sauce with cooked pasta.
6. Garnish with chopped parsley and serve with a side salad
