| 1 quart Chicken stock |
1 quart |
$0.99 per 14 1/2 ounces
|
$2.28 |
| 4 Tbsp. Minced fresh basil |
4 tbsp |
$2.59 per cup
|
$0.65 |
| 1/2 tsp White pepper |
1/2 tsp |
$7.99 per 16 ounces
|
$0.02 |
| 2 c. Whipping cream |
2 cup |
$3.89 per pint
|
$3.89 |
| 1 c. (2 sticks) melted butter |
1 cup |
$3.99 per 16 ounces
|
$2.00 |
| 1 c. Flour |
1 cup |
$2.99 per 5 pounds
|
$0.16 |
| 2 Tbsp. Vegetable oil |
2 tbsp |
$3.00 per 48 fluid ounces
|
$0.06 |
| 24 ounce Boneless, skinless diced chicken breasts |
24 oz |
$2.99 per pound
|
$4.49 |
| 1 c. Finely sliced green onions, (use some white, but mostly green section) |
1 cup |
$1.09 per cup
|
$1.09 |
| 1 lb Sliced fresh mushrooms |
1 lb |
$3.69 per 8 ounces
|
$7.38 |
| 1 x Red bell pepper, seeded and cored, julienne cut |
1 bell pepper |
$3.29 per pound
|
$0.86 |
| 2 lb Cooked penne pasta |
2 lb |
$1.25 per pound
|
$2.50 |
| Total Recipe |
$25.38 |
Suggestions?