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Ingredientes
- 1 pkt chicken tenderloins sliced in thirds Assorted vegetables to taste Cooked farfalle pasta for serving
- 2 Tbsp. butter Juice of 1/2 lemon
- 2 Tbsp. white sauce mix
- 1 Tbsp. thyme
- 1 1/2 c. Chablis
- 1 c. water
- 1/2 tsp crushed garlic
- 1 dsh crushed red pepper flakes Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. cream
Direcciones
- Heat butter in pan and add in garlic (low heat) add in thyme, Chablis, crushed pepper, and lemon juice. Cook for a few min over medium heat. Make sure which you cook to reduce the acidity of the lemon juice, or possibly when you add in the cream, it will curdle. Add in water.
- Mix white sauce mix with some cream so it's not lumpy and add in to pan. Add in the cream and stir till slightly thickened. Set aside.
- Saute/fry the chicken pcs over medium heat. Set aside. Saute/fry vegetables, starting with the denser veggies first (carrots, asparagus, peppers) and add in the rest of the veggies and cook till done but not soggy
- Add in cooked farfalle pasta to pan and add in sauce and chicken. Cook till heated through and thickened.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 745g | |
| Calories 579 | |
| Calories from Fat 234 | 40% |
| Total Fat 26.7g | 33% |
| Saturated Fat 15.39g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 187mg | 8% |
| Potassium 474mg | 14% |
| Total Carbs 18.6g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.0g | 3% |
| Protein 5.02g | 8% |
