Creamed Chicken With Sun-Dried Tomatoes |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From 2001 Chicken Dishes. Ingredients:
2 boneless skinless chicken breast halves |
2 tablespoons olive oil |
1 cup chopped leek |
2 garlic cloves, minced |
1/2 cup chopped sun-dried tomato, drained |
1/4 cup chopped fine cooked ham |
1/2 teaspoon crushed dried oregano leaves |
1 cup chicken stock |
1 tablespoon cornstarch |
2/3 cup half-and-half |
1 (9 ounce) package fresh spinach fettuccine, cooked and drained |
grated parmesan cheese, for topping |
Directions:
1. Cut chicken in 1/2 x 1 1/2-inch strips.
2. Heat the oil in a skillet and stir-fry the chicken, leeks and garlic together until the chicken is no longer pink. Add the tomatoes, ham, oregano, and stock. Bring to a boil, reduce to a simmer, and cook for about 10 minutes.
3. In a bowl, blend the cornstarch with the half and half until smooth. Add to the skillet, return to the boil, stirring constantly until thickened.
4. Arrange fettuccine on a serving platter and spoon the hot sauce over the top. Serve immediately with grated Parmesan cheese.
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