- 3 tablespoons [45 g] butter
- 3 to 4 chicken breasts cut into bite size pieces
- 1 red pepper cut into thin strips
- 1 green pepper cut into thin strips
- 1/2 pound [227 g] mushrooms, minced
- 2 large leek [white part only]
- 1 1/4 cups [310 mL] chicken broth
- 1/3 cup [80 mL] sour cream
- 1 1/2 tablespoons [13.125 g] flour
- Pinch of salt, pepper and nutmeg
- 10 1/2 ounces [300 g] linguini
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- Melt butter, add chicken and saute 4 minutes.
- Remove using slotted spoon and set aside.
- To butter, add peppers, leek and mushrooms; brown about 10 minutes.
- To this mixture, add flour, salt, pepper and nutmeg.
- Cook 1 minute over medium heat while stirring.
- Gradually add chicken broth, until thickening.
- Add chicken and sour cream.
- Simmer a few minutes without boiling, stirring.
- Cook linguini and drain.
- Pour the vegetable and chicken preparation over pasta.
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