Pasta Yandolino

1. In sauté pan, heat oil. Add garlic, chicken and mushrooms and sauté.

2. Add tomatoes, vegetable stock, herb butter, feta cheese, and season with salt and pepper.

3. Add spinach, making sure not to over cook.

4. Toss rigatoni.

5. Garnish with feta cheese and pesto crumbs.

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Nutrient	Quantity
Total fats	72.576 g
Protein	40.412 g
Carbohydrates	17.8228 g
Energy	865.9406 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5993 g
Water	195.4788 g
Aspartic acid	2.4851 g
Calcium, Ca	470.8466 mg
Lutein + zeaxanthin	0.791 g
Fiber, total dietary	6.0963 g
Fatty acids, total saturated 22:0	0.0366 g
Carotene, beta	63.5684 g
Niacin	10.0761 mg
Vitamin A, RAE	386.4724 g
Arginine	2.5821 g
Riboflavin	0.7309 mg
Tocopherol, beta	0.0312 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total saturated 20:1	0.2616 g
Glutamic acid	4.9919 g
Sodium, Na	486.5162 mg
Fatty acids, total saturated 16:1 undifferentiated	1.2151 g
Total lipid (fat)	72.576 g
Manganese, Mn	0.9982 mg
Fructose	0.017 g
Proline	1.4977 g
Fatty acids, total saturated 16:0	9.2791 g
Fatty acids, total saturated 8:0	0.1024 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0023 g
Sucrose	0.2155 g
Choline, total	40.3007 mg
Sugars, total	1.0927 g
Serine	1.3335 g
Fatty acids, total saturated 10:0	0.3724 g
Fatty acids, total saturated 18:0	2.7434 g
Fatty acids, total saturated 20:4 undifferentiated	0.1145 g
Vitamin B-6	0.5857 mg
Selenium, Se	22.7881 g
Ash	5.9905 g
Vitamin D	3 IU
Fatty acids, total saturated 18:1 undifferentiated	35.4234 g
Pantothenic acid	1.5788 mg
Phenylalanine	1.2747 g
Copper, Cu	1.1501 mg
Betaine	0.0283 mg
Thiamin	0.9113 mg
Retinol	237.6375 g
Methionine	0.8132 g
Iron, Fe	4.0937 mg
Carbohydrate, by difference	17.8228 g
Phosphorus, P	730.0024 mg
Folate, total	140.6837 g
Tocopherol, gamma	0.2353 mg
Fatty acids, total saturated 4:0	0.1453 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0215 g
Fatty acids, total saturated 22:1 undifferentiated	0.0247 g
Lycopene	3.9689 g
Alanine	1.5573 g
Cholesterol	121.5208 mg
Valine	1.527 g
Fatty acids, total saturated 18:2 undifferentiated	16.9776 g
Glycine	1.7497 g
Carotene, alpha	36.2874 g
Glucose (dextrose)	0.0737 g
Fatty acids, total saturated 14:0	0.6899 g
Zinc, Zn	5.077 mg
Isoleucine	1.358 g
Fatty acids, total saturated 12:0	0.2343 g
Fatty acids, total polyunsaturated	17.8529 g
Fatty acids, total polyunsaturated 17:1	0.0354 g
Leucine	2.1749 g
Vitamin A, IU	3770.8001 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0153 g
Folate, DFE	140.6837 g
Tryptophan	0.4321 g
Vitamin C, total ascorbic acid	39.7279 mg
Phytosterols	62.6524 mg
Fatty acids, total polyunsaturated 18:1 c	0.0028 g
Fatty acids, total saturated 20:0	0.1174 g
Fatty acids, total saturated 6:0	0.1074 g
Tyrosine	1.0474 g
Vitamin B-12	1.8271 g
Vitamin K (phylloquinone)	17.8813 g
Fatty acids, total saturated	14.2257 g
Histidine	0.8202 g
Fatty acids, total monounsaturated	37.0889 g
Threonine	1.1866 g
Folate, food	140.6837 g
Fatty acids, total polyunsaturated 17:0	0.0062 g
Vitamin D (D2 + D3)	0.075 g
Vitamin D3 (cholecalciferol)	0.075 g
Vitamin E (alpha-tocopherol)	4.3864 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0442 g
Magnesium, Mg	90.3632 mg
Lysine	1.8057 g
Potassium, K	681.3058 mg
Cystine	0.4297 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 ounces	323.19	14.8497	27.216
Garlic	0.5 teaspoon	2.086	0.4628	0.007
Olive oil	1 ounce	250.6095	0	28.3495
Chicken	3 ounces	181.05	0.1105	12.6055
Spinach	1 ounce	6.2369	1.1056	0.085
Feta cheese	2 tablespoons	49.5	0.7669	3.99
Vegetable stock	2 ounces	2.8349	0.5273	0.0397
salt pepper	1 pinch	50.4333	0	0.2833
rom tomato	2 ounces	50.4333	0	0.2833
cremini mushroom	2 ounces	50.4333	0	0.2833
rigatoni pasta	7 ounces	50.4333	0	0.2833
pesto breadcrumb	1 tablespoon	50.4333	0	0.2833