Coumadin Safe Chicken a la King
Servings
2Serving size
4 ounces chicken with pasta and veggiesThis recipe can be multiplied and makes good leftovers. Reheat gently.
Ingredients
| 2 quart Water |
| 4 ounce Whole wheat Fusilli (or gluten-free fusilli) |
| 1 tsp. Olive oil |
| 1 tsp.. Unsalted butter |
| 1 medium (2-1/2 inch dia) White onions (diced) |
| 1 Medium stalk Celery, raw (diced) |
| 8 Ounce Mushrooms, white, raw (sliced) |
| 1/4 medium Red bell peppers (diced) |
| 1 Medium Green bell peppers (diced) |
| 8 ounces Boneless, skinless chicken breast (diced) |
| 1 tsp. Fresh thyme |
| 1/2 tsp. Paprika |
| 2 Tbsp. Sherry |
| 3 tsp.. Cornstarch |
| 1/4 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1/2 cup 2% milk |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the water is boiling add the pasta.
While the pasta is cooking place a large skillet over medium high heat.
Add the olive oil and butter and when hot add the onion and celery. Cook for about 2 minutes. Stir frequently.
Add the mushrooms and cook for about 4 minutes. Stir frequently.
Add the red and green bell peppers and cook for about 2 minutes. Stir frequently.
Add the diced chicken breast and cook for about 10 minutes. Stir frequently and cook until the chicken is firm to the touch.
Add the thyme, paprika and sherry.
Combine the cornstarch with chicken stock. Whisk until smooth.
Add the mixture to the pan and then add the milk, salt and pepper.
Stir continuously until the sauce begins to thicken.
Add the parsley and stir until the sauce is thick.
Drain the pasta and serve topped with the chicken in sauce.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This recipe for Chicken a la King should be familiar to almost anyone growing up in the 50s and 60s. There are dozens of variations, and when I looked at really old recipes, there are a few ingredients in common across the spectrum of what people have published. The basis of mushrooms and chicken in a cream sauce is what makes it Chicken a la King, but the peppers are common to many versions. The richness of the sherry combined with the sweetness of the vegetables and umami flavors from the mushrooms and chicken make this a surprisingly elegant dish.