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Chicken a la King

Servings

2

Serving size

4 ounces chicken with pasta and veggies
COOKING TIME
30 Minutes

This recipe can be multiplied and makes good leftovers. Reheat gently.

Chicken a la King

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
1 Tbsp. Fresh parsley (coarsely chopped)

Instructions

Place the water in a large stock pot over high heat.

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.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

Sodium

This is a low sodium recipe.

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.

"The key to everything is patience. You get the chicken by hatching the egg, not by smashing it."

Arnold H. Glasow, Humorist