Ingredients

  • 2 chicken breast (4 chunks)
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 1 cubed pepper
  • 2 chopped garlic cloves
  • 125 ml (1/2 cup) of finely chopped fresh parsley
  • 15 ml (1 tablespoon) of butter
  • 400 ml (1 can of 14 oz) of tomato sauce
  • 125 ml (1/2 cup) of dry white wine (optional)
  • 125 ml (1/2 cup) of harshly chopped dried tomatoes
  • 375 gr (3/4 pound) of beveled fresh asparagus
  • 30 ml (2 tablespoons) of cornstarch
  • 500 ml (2 cups) of milk
  • 60 ml (1/4 cup) of finely chopped fresh basil (optional)
  • Pasta, up to choice
LeeksFind our bag in yourlocal grocery store

Preparation

  • Brown Les Cultures de chez nous sliced leeks, pepper, garlic and parsler into butter for 5 minutes. Add tomato sauce, white wine if desired, dried tomatoes, asparagus and chicken. Bring to a boil. Lower heat, cover and cook for 12 minutes.
  • Dilute cornstarch with milk. Add to the first mixture, small quantities at a time, while constantly stirring. Cook at low heat for 3 to 5 minutes or until sauce thicker. Remove chicken and slice. Add fresh basil if desired. Set chicken slices over pastas and cover with sauce.

Chef's notes

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