Directions:
- Boil pasta and set aside.
- Butterfly chicken breasts; place boned side up and pound thin.
- Season with salt and pepper.
- Lay provolone, salami and torn basil leaves on one side of the butterflied breasts.
- Fold breast in thirds.
- In nonstick skillet heat a little olive oil along with red pepper flakes.
- Brown chicken.
- Cook over medium-low heat, covered, until juices run clear.
- While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald.
- Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. Keep on low heat until thickened.
- Serve chicken on top of pasta with sauce spooned over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528.04 Kcal (2211 kJ) | ||
| Calories from fat | 290.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.29g | 50% | |
|---|---|---|---|
| Cholesterol | 216.9mg | 72% | |
| Sodium | 1245.64mg | 52% | |
| Potassium | 740.51mg | 16% | |
| Total Carbs | 1.88g | 1% | |
| Sugars | 0.42g | 2% | |
| Protein | 60.2g | 120% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 408.7mg | 41% | |
| Amount Per 100 g | |||
| Calories | 169.42 Kcal (709 kJ) | ||
| Calories from fat | 93.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 50% | |
|---|---|---|---|
| Cholesterol | 69.59mg | 72% | |
| Sodium | 399.66mg | 52% | |
| Potassium | 237.59mg | 16% | |
| Total Carbs | 0.6g | 1% | |
| Sugars | 0.14g | 2% | |
| Protein | 19.32g | 120% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.1mg | 2% | |
| Calcium | 131.1mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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