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Entrees - Maindishes
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Sub
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None
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Servings |
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4
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Preptime |
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20 min
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Ingredients |
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12 oz Pennsylvania Dutch Broad Ribbons
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1 pound uncooked chicken, diced
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1/4 cup flour
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1/3 cup olive oil
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2 tbsp garlic, minced
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1 cup strips red bell peppers
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1/2 cup carrots peeled and cut julienne
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1/2 cup celery, sliced
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1/2 cup broccoli florets
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1 tbsp dried basil
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3/4 cup chicken broth
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3/4 cup heavy cream
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salt and pepper to taste
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Instructions |
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Cook pasta ribbons according to package directions.
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Toss chicken in flour. In large skillet over medium heat, saute coated chicken in oil until browned.
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Add garlic, vegetabels, basil and cook for 2 minutes. Reduce heat to low, slowly stir in chicken broth and then cream.
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When the mixture has slightly thickended, stir in hot pasta ribbons. Season to taste with salt and pepper
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Originally Submitted
8/15/2010
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You can add this Garden Skillet Dinner recipe to your own private DesktopCookbook.
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