Creamy Basil Chicken and Vegetables

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A classic chicken-and-veggies combo easily transforms into just-as-classic wild rice chowder.

Creamy Basil Chicken and Vegetables,
Prep Time:
25 mins
Cook Time:
6 hrs
Total Time:
6 hrs 25 mins
Servings:
4
Yield:
4 servings + reserves

Ingredients

  • 2 cup sliced mushrooms

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

  • 1 large onion, sliced

  • 4 ounce cooked pancetta or bacon, chopped

  • 8 cloves garlic, minced

  • 3 tablespoon quick-cooking tapioca, crushed

  • 8 skinless, boneless chicken breast halves (2 1/2 to 3 pounds)

  • 1 cup chicken broth

  • ¼ cup dry white wine or vermouth

  • 1 pound fresh asparagus spears or one 10-ounce package frozen cut asparagus, thawed

  • cup whipping cream (no substitutes)

  • ½ cup snipped fresh basil or 1 tablespoon dried basil, crushed

  • 2 cup hot cooked orzo pasta

  • 2 tablespoon snipped fresh basil

  • 2 tablespoon grated Parmesan cheese

  • Toasted pine nuts (optional)

Directions

  1. In 5- or 6-quart slow cooker, combine 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 on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

  3. Meanwhile, snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil or 1 tablespoon dried basil. Cover; cook for 30 minutes more.

  4. Reserve and store* four of the chicken breast halves and use for Chicken and Wild Rice Chowder (see recipe below). Serve remaining chicken and all of the vegetables and sauce with hot cooked orzo. Sprinkle with the 2 tablespoons fresh basil, the Parmesan cheese and, if desired, toasted pine nuts. Makes 4 servings.

*

Place chicken breast halves in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.

Chicken and Wild Rice Chowder:

In a large saucepan, cook 1 cup sliced carrots; 1 cup sliced celery; and 1 cup quartered mushrooms in hot butter over medium heat until tender. Stir in 3 tablespoons all-purpose flour. Add two 14-ounce cans chicken broth; 3/4 cup cooked wild rice; and 1/4 teaspoon ground black pepper. Cook and stir until mixture is slightly thickened and bubbly. Stir in 1 1/2 cups half-and-half or light cream and 2 tablespoons dry sherry, if using; heat through. Makes 4 servings.

Tips

Nutrition Facts per 2 cups of Chicken and Wild Rice Chowder: 445 cal., 22 g total fat (13 g sat. fat), 140 mg chol., 1019 mg sodium, 21 g carb., 2 g dietary fiber, 40 g protein.

Nutrition Facts (per serving)

556 Calories
21g Fat
43g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 556
% Daily Value *
Total Fat 21g 27%
Saturated Fat 9g 45%
Cholesterol 132mg 44%
Sodium 892mg 39%
Total Carbohydrate 43g 16%
Total Sugars 8g
Protein 47g
Vitamin C 1mg 5%
Calcium 121.2mg 9%
Iron 4.7mg 26%
Potassium 903mg 19%
Folate, total 125mcg
Vitamin B-12 0.4mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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