Chicken Penne Rigate

1. Heat olive oil in 12-inch skillet.

2. Add onion and pepper and cook until tender.

3. Add chicken and cook throughly.

4. Add sauce and spices.

5. Cook pasta according to package directions.

6. Once all is done, add pasta to large bowl or dish and cover with sauce. Top with fresh ground Parmesan cheese.

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

Nutrient	Quantity
Total fats	156.496 g
Protein	215.0133 g
Carbohydrates	239.3489 g
Energy	3231.0864 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1064 g
Water	1509.0801 g
Aspartic acid	9.2761 g
Calcium, Ca	938.7531 mg
Lutein + zeaxanthin	724.7955 g
Fiber, total dietary	22.0515 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	543.0245 g
Niacin	50.1796 mg
Hydroxyproline	0.7484 g
Vitamin A, RAE	184.0433 g
Arginine	6.4687 g
Riboflavin	1.432 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0093 g
Fatty acids, total saturated 20:1	0.1267 g
Glutamic acid	17.1967 g
Sodium, Na	6074.4983 mg
Fatty acids, total saturated 16:1 undifferentiated	4.3197 g
Total lipid (fat)	156.496 g
Manganese, Mn	2.023 mg
Fructose	2.7691 g
Proline	5.1886 g
Fatty acids, total saturated 16:0	23.0868 g
Fatty acids, total saturated 8:0	0.0007 g
Sucrose	1.2335 g
Choline, total	586.7647 mg
Sugars, total	75.6508 g
Serine	4.1079 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	4.787 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.2258 mg
Selenium, Se	284.9846 g
Ash	30.0532 g
Fatty acids, total saturated 18:1 undifferentiated	64.3651 g
Pantothenic acid	7.0658 mg
Phenylalanine	4.0179 g
Copper, Cu	3.4381 mg
Betaine	205.8994 mg
Thiamin	2.8747 mg
Retinol	136.0003 g
Methionine	2.2741 g
Iron, Fe	19.2689 mg
Carbohydrate, by difference	239.3489 g
Phosphorus, P	2349.1289 mg
Folate, total	194.9249 g
Tocopherol, gamma	0.7246 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	5.5416 g
Cholesterol	532.8424 mg
Valine	4.9481 g
Fatty acids, total saturated 18:2 undifferentiated	22.5086 g
Glycine	4.9315 g
Carotene, alpha	25.29 g
Glucose (dextrose)	3.5762 g
Fatty acids, total saturated 14:0	0.016 g
Zinc, Zn	10.2478 mg
Isoleucine	4.6012 g
Tocopherol, delta	0.0138 mg
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	24.1594 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	7.6387 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	5681.2981 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	194.9249 g
Tryptophan	1.4118 g
Vitamin C, total ascorbic acid	118.6436 mg
Phytosterols	120.566 mg
Galactose	0.0058 g
Fatty acids, total polyunsaturated 18:1 c	0.0107 g
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	2.4483 g
Vitamin B-12	7.527 g
Vitamin K (phylloquinone)	139.7983 g
Fatty acids, total saturated	36.6376 g
Histidine	3.1904 g
Fatty acids, total monounsaturated	68.8627 g
Threonine	4.2451 g
Folate, food	194.9249 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	9.0445 g
Vitamin E (alpha-tocopherol)	11.3712 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	301.1001 mg
Lysine	7.3894 g
Potassium, K	5497.1103 mg
Cystine	1.2736 g
Fluoride, F	3.59 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Onion	1	44	10.274	0.11
Parmesan cheese	0	0	0	0
Rosemary	2 teaspoons	1.834	0.2898	0.082
Parsley	1 tablespoon	1.368	0.2405	0.03
Oregano	0.5 tablespoon	3.975	1.0338	0.0642
Basil	0.5 tablespoon	0.3047	0.0351	0.0085
green pepper	1	23.8	5.5216	0.2023
thyme	2 teaspoons	1.616	0.3912	0.0269
chicken tender	1.5 1/2	1714.5812	119.4764	87.7022
garlic onion pasta sauce	26 ounces	678.1199	102.0865	25.5032
penne rigate	1 lb	403.4676	0	2.2667