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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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