Macaroni with Chicken and Sun Dried Tomatoes
|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|
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.
Calories 829 Calories from Fat 425
% Daily Value*
Total Fat 47 g72.9%
Saturated Fat 25.5 g127.6%
Trans Fat 0 g
Cholesterol 131.4 mg43.8%
Sodium 247.9 mg10.3%
Total Carbohydrates 65 g21.7%
Dietary Fiber 3.4 g13.5%
Sugars 3.7 g
Protein 29 g57.8%
Vitamin A 12.7% Vitamin C 6.1%
Calcium 9.2% Iron 12.3%
*Based on a 2000 Calorie diet