My lunch for next week. I kicked up the flavor a bit with some red-pepper flakes, using white pepper instead of black, and using three times the called-for garlic. Used farfalle (bow-ties), instead of linguine, for easier eating at my desk. I found the directions in how to incorporate the flour and broth a little unclear, as posted. What I did was sprinkle the flour over the sauteed chicken chunks, stir in to make sure everything was nicely/lightly coated, and add the broth. Worked. Oh ... and I simmered the sauce with the chicken (before adding the mushroom/onion mix and the sour cream)for at least fifteen minutes, to ensure a creamy texture. Would probably be even better with some frozen peas added at the last minute. Tasty.
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My lunch for next week. I kicked up the flavor a bit with some red-pepper flakes, using white...