Creamy Basil Chicken

Creamy Basil Chicken
Creamy Basil Chicken

PREP TIME

25

minutes

TOTAL TIME

390

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

390

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups sliced mushrooms

  • 2

    medium red and/or yellow sweet peppers, cut into strips

  • 1

    large onion, sliced

  • 4

    oz. cooked bacon, chopped

  • 8

    cloves garlic, minced

  • 3

    tablespoons quick-cooking tapioca

  • 8

    skinless, boneless chicken breast halves (2-1/2 to 3 lb.)

  • 1

    cup of chicken broth

  • 1/4

    cup dry white wine or vermouth

  • 1

    lb. asparagus spears

  • 1/3

    cup whipping cream

  • 1/2

    cup plus 2 tablespoons snipped fresh basil

  • 2

    cups hot cooked orzo pasta

  • 2

    tablespoons grates Parmesan cheese

Directions

1.In 5- or 6-quarts slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all. 2.Cover; cook in high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours 3.Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more. 4.Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with 2 tablespoons fresh basil and Parmesan cheese. *To store chicken breast halves, wrap tightly and refrigerate up to 3 days.

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