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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Here's my take on chicken divan. It's a real kid pleaser and everyone who's ever tried this loves it. I always uses rotini or gemelli for this yummy dish because the little ridges in the corkscrew pasta holds onto the rich, cheesy sauce really well. Ingredients:
1 lb rotini pasta |
2 tablespoons olive oil |
4 tablespoons butter |
1 lb boneless skinless chicken breast |
1/2 cup flour |
salt and pepper |
garlic powder |
1 cup heavy cream |
1 cup sliced mushroom cap |
2 roasted red peppers, diced small |
2 cups broccoli florets |
8 ounces cheddar cheese, shredded |
2 tablespoons dijon mustard |
3/4 cup white wine |
Directions:
1. Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
2. Meanwhile heat the olive oil and 2 tablespoons of the butter over medium-high heat in a large skillet.
3. Cut chicken breasts into strips. Put flour in a plastic bag, add a little salt, pepper and garlic powder to your taste and shake the strips in there to coat.
4. Add the coated chicken strips to the hot skillet and brown.
5. Turn burner down to medium-low and add the cream, mushrooms, peppers, broccoli, mustard and butter. Cook about 5 minutes.
6. Add cheese and wine and stir gently until the cheese melts. When melted, pour over pasta and mix to combine. Serve with a big loaf of Italian bread.
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