Ingredients :
- 2 boneless skinless chicken breasts
- 3 clove garlic, crushed
- 3 tbsp all-purpose flour
- 4 cup milk
- 14 oz chicken broth
- 1 1/2 cup mushrooms, sliced
- 1 onion, chopped
- 1/2 tsp dried basil, crushed
- 1/4 tsp salt
- 1/4 tsp oregano, crushed
- 1/8 tsp cayenne pepper
- 9 oz tortellini
- 12 oz evaporated milk
- 6 cup baby spiniach
- 1 ground black pepper
- 1 grated parmesan cheese
Method :
- Cut up and gently brown chicken.
- Melt butter in a large stock pot. Saute garlic and onions.
- Add flour to sauteed onion and garlic to make a paste. Cook for about five minutes. Cooking the flour for at least five minutes lessens the starchy floor taste.
- Gradually whisk the milk in to the paste. Heat to a creamy sauce.
- Stir in broth and whisk until smooth.
- Stir in cooked chicken, mushrooms, basil, oregano, cayenne pepper. Crushing the herbs together opens the flavor.
- Cover and allow to slow cook for about an hour.
- Stir in tortellini, ripped spiniach, and evaporated milk. Cover and slowly simmer for another 45 minutes.
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