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Main dishes

Creamy Basil Chicken

Creamy Basil Chicken recipe
Recipe and Photo by: Better Homes and Gardens
Asparagus, garlic and bacon give this slow-cooker chicken breast recipe its homey goodness. Use leftover chicken to make chowder or sandwiches.
time
prep:
1 min
total:
25 min
servings
total:
4 servings

What You Need

2
cups  sliced mushrooms
2
medium  red and/or yellow sweet peppers, cut into strips
1
large  onion, sliced
4
 ounces bacon, chopped
8
cloves  garlic, minced
3
tablespoons  quick-cooking tapioca, crushed
8
 boneless skinless chicken breasts (2-1/2 to 3 lb.)
1
cup  chicken broth
1/4
cup  dry white wine or vermouth
1
 pound asparagus spears
1/3
cup  whipping cream
1/2
cup  plus 2 Tbsp. snipped fresh basil
2
cups  hot cooked orzo pasta
2
tablespoons  grated Parmesan cheese

Make It

1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.

2. Cover; cook on 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 breasts to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.

Kraft Kitchens Tips

Storage
* To store chicken breasts, wrap tightly and refrigerate up to 3 days.
K:63605v0:147558     Copyright - © [1994-2013] Meredith Corporation
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