125 g. SELECTED VARIETIES
PRODUCT OF MEXICO, NO. 1 GRADE 8.80/KG
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.
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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