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Chicken with Wine Sauce
From Barbara Lamp

You saw it Monday, May 22, 2000 during Good Morning West Virginia.


Ingredients

  • 4 boneless, skinless chicken breasts ( l l/2 lbs.) cut into bite sized pieces
  • l medium red pepper, cut into strips
  • l medium onion, chopped
  • 1/2 t. oregano
  • l/2 t. basil
  • 3/4 t. salt
  • dash black pepper
  • 3 T. butter or margarine
  • 1/3 cup white wine
  • l 8 oz. package cream cheese, or neufchatel cheese, cubed
  • 2/3 cup milk
  • 8 oz. pasta, cooked and drained (noodles or linguine)

  • Instructions

    Cook chicken, vegetables, and seasonings in butter in skillet or electric skillet until done, stirring several times.

    Add wine and continue stirring for another minute or two. Add cream cheese and milk and blend well.

    You may want to slowly cook this sauce and let it simmer a little to thicken slightly. The sauce should be smooth and creamy and spoon nicely over the pasta.

    Makes 4 servings




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