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Chicken and Vegetable Sauce https://www.metro.ca/userfiles/image/recipes/poulet-tomate-nouilles-56.jpg PT30M PT30M PT1H00M
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.
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1 Tbsp. (15 mL) butter 1 1/2 cups (375 mL) leek cubed 1 green pepper 2 cloves of garlic 1/2 cup (125 mL) fresh parsley 14 oz (398 mL) tomato sauce 1/2 cup (125 mL) dry white wine (optional) 1/2 cup (125 mL) dried tomatoes coarsely chopped 3/4 lbs (340 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 noodles to taste
Chicken and Vegetable Sauce

Chicken and Vegetable Sauce

Rate this recipe
7 Votes
6
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 1/2 cups
    (375 mL)
    leek cubed
  • 1
    green pepper
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    227 g PRODUCT OF ONTARIO


  • 2
    cloves of garlic
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    ORGANIC GARLIC

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    85 g PRODUCT OF ARGENTINA


  • 1/2 cup
    (125 mL)
    fresh parsley
  • 14 oz
    (398 mL)
    tomato sauce
  • 1/2 cup
    (125 mL)
    dry white wine (optional)
  • 1/2 cup
    (125 mL)
    dried tomatoes coarsely chopped
  • 3/4 lbs
    (340 g)
    fresh asparagus cut on a slant
  • 4
    chicken breasts
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    MAPLE LODGE NATURAL SHAVED TURKEY OR CHICKEN BREAST

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    GLUTEN FREE, 175 g SELECTED VARIETIES


    IRRESISTIBLES ARTISAN SLICED MEAT OR IRRESISTIBLES SLICED CHEESE

    IRRESISTIBLES ARTISAN SLICED MEAT OR IRRESISTIBLES SLICED CHEESE

    2 for $10.00

    160 - 200 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    corn starch
  • 2 cups
    (500 mL)
    milk
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    SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    fresh basil

  • noodles to taste
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Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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