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LOCATION: Recipes >> Poultry >> Cream Sauce 01

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Chicken & Cream Sauce
Serves 6

2 1-lb boxes rotini, cooked

2 cups cream
1/2 cup white wine
2 tablespoons unsalted butter

2 oz Gruyere cheese, grated
1 tsp tarragon
2 tsp white pepper

In a small pot, bring the white wine to a boil. Lower heat to
medium, allow to simmer until reduced by about half. Add the 2
cups of cream. When mixture begins to bubble along the sides, set
heat to low and simmer for about 7 minutes stirring often. Turn
heat off, add the butter and stir until dissolved. Add the grated
cheese, white pepper and tarragon. Stir until cheese is completely

Chicken Mixture

2 pounds chicken breasts
1/2 red bell pepper
1/2 orange bell pepper

1/4 cup Extra virgin olive oil
1 to 2 tablespoons garlic, minced
1 tsp. crushed red pepper flakes
2 tsp. Mrs. Dash (Extra Spicy).

Cut chicken into 1 inch square pieces and peppers into 2 " long
strips. Combine in a large bowl with the olive oil, garlic, pepper
flakes and the Mrs. Dash. Stir to coat the chicken. Cover with
plastic wrap and refrig. for 1 hour to marinate. When ready, place
chicken mixture in a large pan (a WOK works best) and cook until
the chicken is firm (about 10 mins.) stirring frequently.

Serve the chicken, with the cream sauce over the rotini.


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