The original, (original) recipe source called for pasta, but I used brown rice here. I made it (as shown), but the chicken certainly could be served whole, alongside the veggies and rice. Substitute cream or chicken broth for the milk; switch out or add herbs of YOUR own choice.
I think fresh mushrooms would be a nice addition next time!
Without a doubt… this recipe easy, versatile and really quite tasty!
Now while stir-frying my carrots and red peppers, MINCED GARLIC called out my name, so I had to it to the party! I’d already photographed the ingredients, so I needed to borrow a garlic photo from OurBestBites.com (terrific blog). The cream sauce shouted for RUBBED SAGE; I complied.
Creamy Chicken w/ Julienned Veggies
Yield: 2 generous servings
Steamed Brown Rice:
2 cups water
1 cup raw brown rice, optional
1/2 pound boneless skinless chicken breast halves (4 ounces each) or tenders
2 teaspoons olive oil
2 medium carrot, julienned
1 medium zucchini, julienned
2 whole green onions, sliced
1/4 large sweet red pepper, chopped
1 teaspoon minced garlic
Chicken Cream Sauce:
1 (10.75-oz) can cream of chicken soup, undiluted
1/2 cup milk, 1% low-fat
1 teaspoon chicken base paste
1/4 teaspoon dried thyme
1/4 teaspoon sage
1/8 teaspoon salt
1/8 teaspoon white pepper
(Note: If serving the chicken whole, you might want it all for this recipe; I didn’t. I HALVED the blended cream sauce, using half for a very EASY Broccoli-Chicken w/Boxed Stuffing recipe.
Steamed Brown Rice: Simmer 1 part rice and 2 parts water in a rice cooker. Makes 3 cups rice. (A rice cooker cooks fluffy brown rice RIGHT every time!)
Browning Chicken: In a nonstick skillet, brown chicken in 1 tsp oil. Transfer chicken to a plate and cover. Cover and rest 5 minutes. Cut into bites or leave whole (your choice).
Julienned Veggies: To the skillet, over medium-high heat, start with the carrots first, stir-fry with a touch of oil for several minutes. Add the zucchini, onion and red pepper. Stir-fry with 1 tsp oil for 5 minutes.
Chicken Cream Sauce: In a 2 cup measure, combine the soup, milk, chicken base paste, thyme, sage, salt, and pepper. Blend until smooth, using an immersion blender, before stirring into cooked veggies. Add in cooked chicken.
To Bake: Place the open skillet into a preheated 350°F oven. Heat through (roughly 20-30 minutes) until warm and bubbly, as sauce the reduces and the flavors marry.
Serve over brown rice, if desired.