Chicken and Vegetable Sauce

Preparation:	30 min
Marinating/Waiting:	0 min
Cooking:	30 min
Total:	1 h

6
servings

Category:	Meats and substitutes
Subcategory:	Chicken
Source:	Metro

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Recipe ingredients

1 Tbsp. (15 mL) butter*
1 1/2 cups (375 mL) leek cubed
1 green pepper, cubed
2 cloves of garlic, chopped
1/2 cup (125 mL) fresh parsley, chopped
1 14-oz. can (398 mL) tomato sauce*
1/2 cup (125 mL) dry white wine (optional)
1/2 cup (125 mL) dried tomatoes, coarsely chopped
3/4 pound (375 g) fresh asparagus, cut on a slant
4 chicken breasts
2 Tbsp. (30 mL) corn starch*
2 cups (500 mL) milk
1/4 cup (60 mL) fresh basil, chopped
To taste noodles

Preparation

Stir-fry the leek, green pepper, garlic and parsley in the butter for 5 minutes.
Add the tomato sauce, the white wine, the dried tomatoes, asparagus and chicken.
Bring to a boil, lower the heat, cover and cook for 12 minutes.
Dissolve the corn starch in the milk.
Add it, little by little, stirring all the time.
Cook on low heat for 3 to 5 minutes. or until the sauce becomes thick.
Remove the chicken and slice it.
Add the fresh basil.
Serve the chicken on noodles and pour sauce over it.

Suggestion

If desired, cut the uncooked chicken into cubes and mix with the sauce.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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