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Macaroni with Chicken and Sun Dried Tomatoes Recipe
|Elbow macaroni||12 Ounce|
|35% whipping cream||1 1⁄4 Cup (20 tbs)|
|Chicken||1 Cup (16 tbs), roasted|
|Chicken||1 Cup (16 tbs), diced cooked (Preferably Roasted Or Smoked)|
|Tomatoes||3 Tablespoon, chopped, drained, sun-dried, packed in oil|
|Tomatoes||3 Tablespoon, chopped|
|Garlic||2 Teaspoon, minced|
|Butter||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Calories 762 Calories from Fat 390
% Daily Value*
Total Fat 43 g66.9%
Saturated Fat 24.4 g122%
Trans Fat 0 g
Cholesterol 107.9 mg
Sodium 224.5 mg9.4%
Total Carbohydrates 65 g21.5%
Dietary Fiber 3.2 g12.9%
Sugars 3.4 g
Protein 22 g43.4%
Vitamin A 10.1% Vitamin C 3.7%
Calcium 8.7% Iron 10.6%
*Based on a 2000 Calorie diet
1. In a large pot of boiling salted water, cook macaroni 8 to 10 minutes such that al dente.
2. To prepare the sauce, in a large saucepan, bring cream, chicken, sun-dried tomatoes and garlic together to a boil, reduce heat to low and cook 5 minutes.
3. Stir in butter, Parmesan and nutmeg, remove from heat and season to taste with salt and pepper.
4. Toss drained pasta with sauce and serve.