| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tabasco |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves; boneless, skinless (about 6 ounces each) rinsed well and cut into l-inch cubes |
| 1 |
lg |
Onion; coarsely chopped |
| 3 |
|
Cloves garlic; minced |
| 1 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Dry white wine |
| 1/2 |
ts |
TABASCO pepper sauce |
| 3 |
md |
Carrots; trimmed, peeled and cut into sticks 2 x 1/4 x 1/4" |
| 1 |
|
Stalk celery; sliced l/2-in. thick |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Peas; (fresh, canned or frozen) |
| 1/2 |
c |
Finely chopped parsley or 2 teaspoons dried parsley flakes |
| 1 1/2 |
tb |
Fresh rosemary leaves or l teaspoon dried rosemary |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
In 2-quart microwave-safe casserole, place chicken, onion, garlic, chicken
broth, wine, TABASCO sauce, carrots and celery. Cover and cook on high l5
minutes or until meat and vegetables are tender, stirring once. Uncover.
Dissolve cornstarch in l/4 cup cooking liquid. Add to chicken mixture and
stir thoroughly until blended. Add peas, parsley and rosemary. Cover. Cook
on high 3 minutes, or until sauce has thickened. Remove from oven. Season
to taste with salt, pepper and additional TABASCO sauce as desired.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 6, 1998
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