Ingredients with Measurements:
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1/2 cup of diced onion
- 1/2 cup of diced green bell pepper
- 1/2 cup of diced red bell pepper
- 1 cup of sliced mushrooms
- 1 teaspoon of garlic powder
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 1 pound of cooked pasta (such as fettuccine or linguine)
Special equipment needed:
- Large skillet
- Wooden spoon
- Whisk
Step-by-step instructions:
1. In a large skillet over medium-high heat, melt the butter.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the onion, green bell pepper, red bell pepper, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
5. Add the garlic powder, thyme, basil, salt, and pepper. Stir to combine.
6. Sprinkle the flour over the vegetables and stir until the flour is absorbed.
7. Slowly pour in the chicken broth while whisking constantly. Continue whisking until the mixture is smooth and thickened.
8. Add the heavy cream and whisk until the mixture is smooth.
9. Add the chicken back to the skillet and stir to combine.
10. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
11. While the chicken mixture is simmering, cook the pasta according to the package instructions.
12. Once the pasta is cooked, drain it and add it to the skillet with the chicken mixture. Stir to combine.
13. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the chicken and vegetables
- Low heat for simmering the chicken mixture
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 25g
- Carbohydrates: 40g
- Protein: 30g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Onion, green bell pepper, red bell pepper, and mushrooms can be substituted with other vegetables of your choice.
Variations:
- Add cooked bacon or ham for a smoky flavor.
- Add peas or carrots for extra vegetables.
- Use different types of pasta, such as penne or bowtie.
Tips and tricks:
- Make sure to cook the chicken until it's browned on all sides to ensure it's fully cooked.
- Whisk constantly when adding the chicken broth to prevent lumps.
- Let the chicken mixture simmer for at least 10 minutes to allow the flavors to meld together.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large serving dish with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or chives.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chicken mixture is too thick, add more chicken broth or heavy cream until it reaches your desired consistency.
- If the chicken mixture is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it's fully cooked.
Food history:
- Chicken à la King is a dish that originated in the United States in the late 19th century.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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