Tuxedo Chicken

piątek, 31 stycznia 2014

Tuxedo Chicken

Time: 35 mins


  • 6 cups bow tie pasta
  • 4 boneless skinless chicken breast halves
  • 1 tablespoon butter
  • 1 small onion (for 1/2 cup chopped)
  • 2 cups frozen chopped broccoli
  • 1 (8 ounce) container sour cream (regular or reduced fat)
  • 1 cup half-and-half
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon garlic powder


  • 1 Add bowties to a pot of boiling water and cook until tender - about ten minutes - and drain.
  • 2 Meanwhile, melt the butter in a large nonstick skillet.
  • 3 Add the chopped onion and cook till the onion is soft, about 3 minutes.
  • 4 Slice the chicken into 1/2 inch strips.
  • 5 Raise the heat to medium high and add chicken to onions,and cook until the chicken is no longer pink, stirring often.
  • 6 Meanwhile, place the broccoli in a microwave-safe dish and microwave 3 1/2 to 4 1/2 minutes,covered, on high until it is just warm.
  • 7 Remove the chicken from the skillet with a slotted spoon and set aside.
  • 8 Reduce the heat to medium-low.
  • 9 Stir the sour cream and half-and-half into the chicken juices to blend well, then add the mustard, Worcestershire,and garlic powder. Stir well and continue to cook until the sauce is slightly thickened, about 2 minutes. Do not boil.
  • 10 Return the chicken to the skillet and add the broccoli, then raise the heat to medium-high and bring the sauce almost to a boil.Reduce the heat to low and simmer to blend the flavors, 1 to 2 minutes.Do not boil.
  • 11 Place a serving of bowties on a plate. Top with the chicken mixture and enjoy.

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