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Creamy Basil Chicken Pasta
6 ounces uncooked rainbow rotini spiral pasta about 2 cups
2 cups frozen cut broccoli
1 cup nonfat sour cream
2 teaspoons all-purpose flour
1/2 cup skim milk
1 1/2 cups diced cooked chicken breast
3/4 teaspoon dried basil leaves
4 1/2 ounces sliced mushrooms
4 tablespoons grated Parmesan cheese
1. In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding broccoli during last 5 minutes of cooking time.
2. Meanwhile, in medium saucepan, combine sour cream and flour; blend well. Stir in milk. Cook over medium heat, stirring constantly, until hot but not boiling. Stir in chicken, basil, mushrooms and 3 tablespoons of the cheese. Cook until thoroughly heated.
3. Drain rotini and broccoli; return to saucepan. Add chicken mixture; toss to coat. Place mixture in serving dish or on serving platter; sprinkle with remaining 1 tablespoon cheese.
Yield: 4 (1 1/2-cup) servings.
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