Spicy Pasta

1. Spicy Pasta Sauce: Heat oil in sauté pan.

2. Add garlic and sauté for 30 seconds.

3. Add onions, sauté one minute, then add peppers and continue to sauté another minute.

4. Deglaze with chicken stock, reducing by half.

5. Add V-8 juice and cayenne pepper.

6. Bring to a boil and simmer for 10 minutes.

7. Thicken with cornstarch to desired consistency.

8. Season with salt and pepper.

9. Spicy Pasta: Place pasta and sauce in pan and heat until hot.

10. Arrange in serving dish and top with chicken breast.

11. Garnish with Parmesan cheese and parsley.

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

Nutrient	Quantity
Total fats	68.8997 g
Protein	31.5263 g
Carbohydrates	87.8069 g
Energy	1063.6495 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5078 g
Water	916.3803 g
Aspartic acid	0.8485 g
Calcium, Ca	217.4058 mg
Lutein + zeaxanthin	1595.2107 g
Fiber, total dietary	11.0393 g
Fatty acids, total saturated 22:0	0.0731 g
Carotene, beta	1623.46 g
Niacin	12.2201 mg
Vitamin A, RAE	152.3047 g
Arginine	0.2874 g
Riboflavin	0.6081 mg
Tocopherol, beta	0.1383 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0304 g
Fatty acids, total saturated 20:1	0.1897 g
Glutamic acid	1.7758 g
Sodium, Na	1316.306 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9314 g
Total lipid (fat)	68.8997 g
Manganese, Mn	0.6896 mg
Fructose	5.4084 g
Proline	0.1463 g
Fatty acids, total saturated 16:0	7.3268 g
Fatty acids, total saturated 8:0	0.0028 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1619 g
Sucrose	1.0511 g
Choline, total	62.9455 mg
Sugars, total	24.0115 g
Serine	0.2042 g
Fatty acids, total saturated 10:0	0.0066 g
Fatty acids, total saturated 18:0	1.3412 g
Vitamin B-6	1.2267 mg
Selenium, Se	10.178 g
Ash	5.3142 g
Fatty acids, total saturated 18:1 undifferentiated	41.8308 g
Pantothenic acid	1.0087 mg
Phenylalanine	0.2242 g
Copper, Cu	0.5149 mg
Betaine	2.2352 mg
Thiamin	0.6202 mg
Retinol	4.35 g
Methionine	0.0475 g
Iron, Fe	4.9519 mg
Carbohydrate, by difference	87.8069 g
Phosphorus, P	304.5229 mg
Folate, total	125.6832 g
Tocopherol, gamma	0.629 mg
Fatty acids, total saturated 4:0	0.0081 g
Lycopene	18011.07 g
Alanine	0.1936 g
Cholesterol	47.8893 mg
Valine	0.1826 g
Fatty acids, total saturated 18:2 undifferentiated	6.454 g
Glycine	0.1679 g
Carotene, alpha	277.935 g
Glucose (dextrose)	5.9063 g
Fatty acids, total saturated 14:0	0.0493 g
Zinc, Zn	1.6263 mg
Isoleucine	0.1467 g
Fatty acids, total saturated 12:0	0.0071 g
Fatty acids, total polyunsaturated	8.0959 g
Fatty acids, total polyunsaturated 17:1	0.0709 g
Leucine	0.2256 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	2991.8675 IU
Folate, DFE	108.6735 g
Tryptophan	0.0636 g
Vitamin C, total ascorbic acid	315.9384 mg
Phytosterols	144.2591 mg
Fatty acids, total polyunsaturated 18:1 c	0.1518 g
Fatty acids, total saturated 20:0	0.2499 g
Tocotrienol, beta	0.8602 mg
Fatty acids, total saturated 6:0	0.0048 g
Starch	0.759 g
Tyrosine	0.0957 g
Vitamin B-12	0.055 g
Vitamin K (phylloquinone)	87.224 g
Fatty acids, total saturated	11.6545 g
Histidine	0.0984 g
Fatty acids, total monounsaturated	45.587 g
Threonine	0.188 g
Folate, food	108.6735 g
Fatty acids, total polyunsaturated 17:0	0.0125 g
Cryptoxanthin, beta	49.282 g
Vitamin E (alpha-tocopherol)	12.959 mg
Magnesium, Mg	92.7674 mg
Lysine	0.2265 g
Potassium, K	1761.345 mg
Cystine	0.0721 g
Fluoride, F	23.4263 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Olive oil	2 ounces	501.219	0	56.699
Chicken breast	1 boneless	0	0	0
Onion	0.5 cup	32	7.472	0.08
Parmesan cheese	1 tablespoon	18.5	2	0.25
Parsley	1 teaspoon	0.45	0.0791	0.0099
Cold water	2 tablespoons	0	0	0
Cornstarch	1 tablespoon	30.48	7.3016	0.004
red pepper	0.5 cup	30	6.6075	0.33
cayenne pepper	0 teaspoon	0.7155	0.1274	0.0389
green pepper	0.5 cup	14.9	3.4568	0.1267
salt pepper	0	0	0	0
chicken stock	1 cup	86.4	8.472	2.88
fettuccine	10 ounces	280.66	39.6893	7.6544
vegetable juice	1 cup	55.66	9.7911	0.7843
spicy cajun pasta sauce	1 cup	0	0	0