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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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love the creamy taste of chicken, goes well with rice, as a topping for pasta noodles or scooped over puffed pastry cups Ingredients:
3/4 cup sliced mushrooms (or 1 small can champignon, drained) |
1 green bell pepper, chopped |
1/2 cup butter |
1/2 cup flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups chicken broth |
2 cups light cream or 2 cups cooking cream or 2 cups non-dairy whipping cream |
2 cups chicken, cooked and chopped into bite sized cuted |
1 pimento pepper, chopped |
Directions:
1. cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
2. remove from heat and stir in flour.
3. return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
4. add the chicken into the pan and add pimento and heat through.
5. Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.
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