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Print this Recipe    Chicken Basil Cream

Chicken in Basil Cream Sauce Over Penne Pasta

1 quart chicken stock
4 tablespoons chopped fresh basil
1/2 teaspoon white pepper
2 cups whipping cream
1 cup (2 sticks) melted butter
1 cup flour
2 tablespoons vegetable oil
24 ounces boneless, skinless diced chicken breasts
1 cup finely sliced green onions (use some white, but mostly green section)
1 pound sliced fresh mushrooms
1 red bell pepper, seeded and cored, julienne cut
2 pounds cooked penne pasta

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.

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.

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5 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Simple and wholesome, March 1, 2004 - 03:13 PM
Reviewer: Anonymous from Strasbourg, France
I made this recipe after 20 min and without the bell peppers. The taste depends on the cream sauce, so use decent broth and fresh peppers. I\'d suggest to add MUCH LESS flour than recommended here and to chop the basil very finely. Other than that, it was quick to make and good to eat. Thumbs up.

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3 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Satisfying, September 17, 2004 - 07:53 AM
Reviewer: lisa from england, crawley
If your a vegetarien i recomend you to use either quorn or replaced the chicken with sweetcorn. it was a lovely meal for the whole family to share but i wouldnt make it very often, as it was quite rich for my taste. use less flour as i found it too bulky, add more mushrooms and use fresh ingredients to garentie satisfaction

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