Alfredo Fettuccine With Chicken And Broccoli

1. Get Olive Oil Hot in 12" frying Pan.

2. saute Onion and Pepper until tender.

3. add Chicken and cook until done.

4. Turn heat to low (this will keep the sauce from sticking) and add Alfredo sauce.

5. Boil Broccoli until done.

6. Cook pasta according to package directions.

7. Once broccoli is done, add to the prepared sauce.

8. Once Noodles are done, place into bowl (or plate) and cover with sauce. Top with Parmesan cheese.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	29.4892 g
Protein	91.3287 g
Carbohydrates	12.4803 g
Energy	694.8071 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2922 g
Water	454.3184 g
Aspartic acid	0.1488 g
Calcium, Ca	575.788 mg
Lutein + zeaxanthin	20.063 g
Fiber, total dietary	2.7429 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	11.795 g
Niacin	5.1537 mg
Vitamin A, RAE	136.9318 g
Arginine	0.125 g
Riboflavin	0.7159 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0052 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.3325 g
Sodium, Na	313.8974 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4095 g
Total lipid (fat)	29.4892 g
Manganese, Mn	0.5819 mg
Fructose	1.4269 g
Proline	0.0619 g
Fatty acids, total saturated 16:0	3.5121 g
Fatty acids, total saturated 8:0	0.0035 g
Sucrose	1.0897 g
Choline, total	301.8482 mg
Sugars, total	4.6861 g
Serine	0.0372 g
Fatty acids, total saturated 10:0	0.0012 g
Fatty acids, total saturated 18:0	0.7017 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.686 mg
Selenium, Se	76.8792 g
Ash	5.9799 g
Fatty acids, total saturated 18:1 undifferentiated	19.6101 g
Pantothenic acid	0.1836 mg
Phenylalanine	0.0429 g
Copper, Cu	1.2221 mg
Betaine	0.4441 mg
Thiamin	0.5983 mg
Retinol	136.0003 g
Methionine	0.0055 g
Iron, Fe	7.0639 mg
Carbohydrate, by difference	12.4803 g
Phosphorus, P	853.3529 mg
Folate, total	89.4867 g
Tocopherol, gamma	0.4504 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.69 g
Alanine	0.0444 g
Cholesterol	226.6672 mg
Valine	0.042 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0052 g
Fatty acids, total saturated 18:2 undifferentiated	2.8235 g
Glycine	0.0427 g
Carotene, alpha	0.414 g
Glucose (dextrose)	2.1753 g
Fatty acids, total saturated 14:0	0.0145 g
Zinc, Zn	4.7614 mg
Isoleucine	0.028 g
Fatty acids, total saturated 12:0	0.0032 g
Fatty acids, total polyunsaturated	3.665 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0625 g
Tocotrienol, alpha	0.0733 mg
Vitamin A, IU	474.4059 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	89.4867 g
Tryptophan	0.0174 g
Vitamin C, total ascorbic acid	8.14 mg
Phytosterols	79.344 mg
Galactose	0.0052 g
Fatty acids, total polyunsaturated 18:1 c	0.0223 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	0.0321 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	22.7949 g
Fatty acids, total saturated	4.3981 g
Histidine	0.0209 g
Fatty acids, total monounsaturated	20.1382 g
Threonine	0.0315 g
Folate, food	89.4867 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.8625 g
Vitamin E (alpha-tocopherol)	6.1991 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	107.5664 mg
Lysine	0.0513 g
Potassium, K	1249.3895 mg
Cystine	0.0092 g
Fluoride, F	2.3899 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Onion	1	44	10.274	0.11
Parmesan cheese	0	0	0	0
Pepper	0.5 tablespoon	8.6595	2.2063	0.1125
red pepper	0	0	0	0
broccoli floret	3 cups	403.4676	0	2.2667
fettuccine pasta	1 lb	403.4676	0	2.2667
alfredo sauce	20 ounces	0	0	0
chicken tender	4.5	0	0	0