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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Vegetables, Grains 1 Servings

INGREDIENTS

1 qt Chicken stock
4 T Chopped fresh basil
1/2 t White pepper
2 c Whipping cream
1 c 2 sticks melted butter
1 c Flour
2 T Vegetable oil
24 oz Boneless, skinless diced
chicken breasts
1 c Finely sliced green onions
use some white but
mostly
green section
1 lb Sliced fresh mushrooms
1 Red bell pepper, seeded and
cored julienne cut
2 lb Cooked penne pasta

INSTRUCTIONS

Notes: George Pandl's, 8825 N. Lake Drive, Bayside, Milwaukee, WI.
Journal Sentinel.  Make sauce by mixing stock, basil, pepper and cream
in medium  saucepan. Bring to boil.  In another saucepan over low to
medium heat, combine butter and flour  and cook until smooth. Add to
stock mixture and stir to combine.  To make chicken: Preheat oil in
saute pan over medium to high heat.  Add chicken, onions, mushrooms and
peppers; saute 6 to 8 minutes or  until chicken is cooked through.  Add
pasta and basil cream sauce and serve. Makes about 6 servings.  James
Pandl, owner, sent the recipe.  Posted to recipelu-digest by
ncanty@juno.com (Nadia I Canty) on Mar  25, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8049
Calories From Fat: 3056
Total Fat: 340.7g
Cholesterol: 1448.4mg
Sodium: 2649.4mg
Potassium: 7453.5mg
Carbohydrates: 842.7g
Fiber: 53.7g
Sugar: 34.3g
Protein: 379.9g


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