Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
485
Calories
47g
Protein
21g
Fat
30g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- juce of 1 large lemon
- 2 garlic cloves, minced
- salt and pepper to taste
- 8 oz of dry fettucine noodles, broken in half (I like to use Banza chickpea noodles)
- 2 cups of cooked and shredded/diced chicken
- 12 oz of shredded parmesean cheese
Directions
1
Add broth, cream, lemon juice, garlic, salt, pepper, and noodles to the pot. Press down the noodles to make sure they are covered by the sauce mixture, but do not stir
2
Place the chicken on top of the pasta
3
Lock lid, set to Manual High for 7 mins
4
Allow for natural release of pressure for 10 mins after cooking timer runs out, then do a quick release of remaining pressure
5
Stir in parmesean cheese gradually
Recipe sourced from
fandom