| 1 lb plum tomatoes quartered |
1/4 lb |
$1.99 per pound
|
$0.50 |
| 5 Tbsp. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.23 |
| 1 Tbsp. dry oregano |
3/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.14 |
| 12 ounce penne pasta |
3 oz |
$1.25 per pound
|
$0.23 |
| 6 sm portobello mushrooms (portobellini) dark gills removed, |
1 1/2 portobello mushrooms |
$1.99 per pound
|
$0.55 |
| 4 x green onions thinly sliced |
1 onions |
$1.09 per cup
|
$0.16 |
| 3 x garlic cloves chopped |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 3/4 lb chicken tenders halved lengthwise, |
3 oz |
$4.99 per pound
|
$0.94 |
| 1 c. crumbled feta cheese |
1/4 cup |
$7.69 per 12 ounces
|
$0.85 |
| 1 c. grated Parmesan cheese |
1/4 cup |
$5.49 per 6 ounces
|
$0.81 |
| 1/2 c. low-salt chicken broth |
2 tablespoons |
$1.19 per 14 1/2 ounces
|
$0.09 |
| 1/4 c. dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| Total per Serving |
$4.69 |
| Total Recipe |
$18.77 |
Suggestions?