Directions:
- Heat oil in saucepan;
- Salt and pepper chicken; add to hot oil.
- Cook until lightly brown.
- Add mushrooms, onion,garlic, shallot. and powdered italian salad dressing.
- Cook stirring occasionally for 5 minutes.
- Stir in chicken broth,canned milk and cream cheese.
- Add roasted red pepper and asparagus.
- Cook gently another 5 minutes to blend in the flavours.
- Add Parmesan cheese.
- This can be made ahead and re heated at serving time.
- Place fettuccini in pasta bowls and spoon on this rich tasting sauce.
- Serve with a crusty bread, extra grated Parmesan cheese and the pepper mill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.98 Kcal (1666 kJ) | ||
| Calories from fat | 163.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.21g | 28% | |
|---|---|---|---|
| Cholesterol | 97.7mg | 33% | |
| Sodium | 6620.63mg | 276% | |
| Potassium | 1022.43mg | 22% | |
| Total Carbs | 24.39g | 8% | |
| Sugars | 11.63g | 47% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 36.18g | 72% | |
| Vitamin C | 43.4mg | 72% | |
| Iron | 9.3mg | 52% | |
| Calcium | 252.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 96.97 Kcal (406 kJ) | ||
| Calories from fat | 39.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 28% | |
|---|---|---|---|
| Cholesterol | 23.8mg | 33% | |
| Sodium | 1613.19mg | 276% | |
| Potassium | 249.13mg | 22% | |
| Total Carbs | 5.94g | 8% | |
| Sugars | 2.83g | 47% | |
| Dietary Fiber | 0.94g | 15% | |
| Protein | 8.82g | 72% | |
| Vitamin C | 10.6mg | 72% | |
| Iron | 2.3mg | 52% | |
| Calcium | 61.6mg | 25% | |
* 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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