Good base but needed some tweaking. In skillet, I quickly sautéed in butter finely chopped onions (about 1/3 cup) and then added red pepper (equal amount and size). I then added 4 sliced brown mushrooms and sautéed them for a couple minutes. I added 3 large garlic cloves and sautéed for another minute. I add chicken breast cut into bite sized cubes and cooked until no longer pink, adding freshly ground pepper to it. Meanwhile, in a bowl, I mixed light Philadelphia® cream cheese, light sour cream, cream of mushroom (low sodium) and 1/4 cup of Sauvignon Blanc. I poured the cream cheese mixture onto the chicken and mixed well. I tranfered the chicken into a baking dish and added some fresh parsley, cayenne pepper, red chili flakes and paprika. I cooked the dish for 30 minutes at 350ºF, covering for the first 15 minutes. I served over Conchiglie ai cinque Colori (multicolored shell pasta). I sprinkled fresh parsley, more red chili flakes and some Grana Padano cheese. It was PERFECT otherwise it could've been a tad too bland. Thank you Tamisangels for sharing this recipe.
One more thing; this sauce can be easily serve for 4 persons.
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Good base but needed some tweaking. In skillet, I quickly sautéed in butter finely chopped...