Chicken Primavera

Liven up a pasta classic with Vermouth Cooking Wine and Dijon mustard.


1/4 cup margarine or butter
1 lb. boneless chicken breasts, skinned, cut into strips
8 oz. (18 spears) fresh asparagus, cut into 1-inch pieces
2 leeks, rinsed, trimmed, cut into 1/2-inch slices (white part only)
1 cup sliced fresh mushrooms
1 red bell pepper, cut into strips
4 Tbsp. HOLLAND HOUSE White Cooking Wine 
1/2 cup whipping cream
1 Tbsp. Dijon mustard
1/4 cup freshly grated Parmesan cheese
1/4 tsp. freshly ground black pepper
1 lb. fettuccine, cooked, drained


Melt margarine in large skillet over medium heat. Add chicken; cook until chicken is no longer pink, about 10 to 12 minutes. Remove from skillet; keep warm. 

Add asparagus, leeks, mushrooms and red pepper to skillet; cook 2 minutes. Add 2 tablespoons cooking wine; cover. Cook 1 to 2 minutes. Remove from skillet. Add whipping cream, 2 tablespoons cooking wine and mustard. Cook until thickened and bubbly; stirring constantly. Add cheese, pepper vegetables and chicken; stir until cheese melts. 

Serve over cooked fettuccine. 

Makes 6 servings.


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Chicken Primavera
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