Chicken and asparagus delight
30
30
6
No
Ingredients
- 2 chicken breast (4 chunks)
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 diced pepper
- 2 chopped garlic cloves
- 125 ml (1/2 cup) of finely chopped fresh parsley
- 15 ml (1 tablespoon) of butter
- 400 ml (1 can of 14 oz) of tomato sauce
- 125 ml (1/2 cup) of dry white wine (optional)
- 125 ml (1/2 cup) of harshly chopped dried tomatoes
- 375 gr (3/4 pound) of beveled fresh asparagus
- 30 ml (2 tablespoons) of cornstarch
- 500 ml (2 cups) of milk
- 60 ml (1/4 cup) of finely chopped fresh basil (optional)
- Pasta, up to choice
Preparation
Side-by-side mode
- Brown Les Cultures de chez nous sliced leeks, pepper, garlic and parsley into butter for 5 minutes. Add tomato sauce, white wine if desired, dried tomatoes, asparagus and chicken. Bring to a boil. Lower heat, cover and cook for 12 minutes.
- Dilute cornstarch with milk. Add to the first mixture, small quantities at a time, while constantly stirring. Cook at low heat for 3 to 5 minutes or until sauce thicker. Remove chicken and slice. Add fresh basil if desired. Set chicken slices over pastas and cover with sauce.
