The original, (original) recipe source called for pasta, but I used brown rice here. I made it (as shown), but the chicken certainly could be served whole, alongside the veggies and rice. Substitute cream or chicken broth for the milk; switch out or add herbs of YOUR own choice.
I think fresh mushrooms would be a nice addition next time!
Without a doubt... this recipe easy, versatile and really quite tasty!
Now while stir-frying my carrots and red peppers, MINCED GARLIC called out my name, so I had to it to the party! I'd already photographed the ingredients, so I needed to borrow a garlic photo from OurBestBites.com (terrific blog). The cream sauce shouted for RUBBED SAGE; I complied.
Creamy Chicken w/ Julienned Veggies
Yield: 2 generous servings
Steamed Brown Rice:
2 cups water
1 cup raw brown rice, optional
Browning Chicken:
1/2 pound boneless skinless chicken breast halves (4 ounces each) or tenders
2 teaspoons olive oil
Julienned Veggies:
2 medium carrot, julienned
1 medium zucchini, julienned
2 whole green onions, sliced
1/4 large sweet red pepper, chopped
1 teaspoon minced garlic
Chicken Cream Sauce:
1 (10.75-oz) can cream of chicken soup, undiluted
1/2 cup milk, 1% low-fat
1 teaspoon chicken base paste
1/4 teaspoon dried thyme
1/4 teaspoon sage
1/8 teaspoon salt
1/8 teaspoon white pepper
(Note: If serving the chicken whole, you might want it all for this recipe; I didn't. I HALVED the blended cream sauce, using half for a very EASY Broccoli-Chicken w/Boxed Stuffing recipe.
Steamed Brown Rice: Simmer 1 part rice and 2 parts water in a rice cooker. Makes 3 cups rice. (A rice cooker cooks fluffy brown rice RIGHT every time!)
Browning Chicken: In a nonstick skillet, brown chicken in 1 tsp oil. Transfer chicken to a plate and cover. Cover and rest 5 minutes. Cut into bites or leave whole (your choice).
Julienned Veggies: To the skillet, over medium-high heat, start with the carrots first, stir-fry with a touch of oil for several minutes. Add the zucchini, onion and red pepper. Stir-fry with 1 tsp oil for 5 minutes.
Chicken Cream Sauce: In a 2 cup measure, combine the soup, milk, chicken base paste, thyme, sage, salt, and pepper. Blend until smooth, using an immersion blender
, before stirring into cooked veggies. Add in cooked chicken.
To Bake: Place the open skillet into a preheated 350°F oven. Heat through (roughly 20-30 minutes) until warm and bubbly, as sauce the reduces and the flavors marry.
Serve over brown rice, if desired.
Warmly,
Sharon Anne
Labels: Blog Nods, Chicken, Main Dish, Rice
