This dish takes about 25 minutes to make - just enough time to cook a pot of spinach noodles or potatoes to mash and serve alongside.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2005
Cut chicken into bite-size pieces. In large skillet, heat oil over medium-high heat; brown chicken. Transfer to plate.
Drain fat from pan. Fry onion, garlic, salt, pepper and thyme over medium heat, stirring often, until softened, 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk; cook, whisking, until thickened, about 5 minutes. Stir in mustard and hot pepper sauce.
Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, about 10 minutes.
Add cheese and half each of the red pepper and parsley; stir until cheese is melted. Sprinkle each serving with remaining red pepper and parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 566 mg
- Protein 33 g
- Calories 379.0
- Total fat 21 g
- Cholesterol 131 mg
- Saturated fat 9 g
- Total carbohydrate 13 g
- Iron 16.0
- Folate 15.0
- Calcium 32.0
- Vitamin A 20.0
- Vitamin C 43.0