I just know you will love this recipe. If you have my cookbook, it is on P. 101. Please note the following correction: Delete 1 cup water and 1/4 cup cornstarch. I know that is kind of a major correction, but originally I didn't like how runny the recipe was with the cream and I thought if I added water and cornstarch I could thicken it. It didn't work as well and diluted the flavor. I found that the cream ended up being absorbed almost completely and it worked out well without the cornstarch and water. (I left out the sun-dried tomatoes because we think they are too sour.)
Give this recipe a try this week. Our teenage son loved it and ate until he got full but wished he had room for more. :)
Lemon Basil Chicken
2 cups cooked, diced chicken
¼ cup cooked, crumbled bacon
½ tablespoon butter
2 teaspoons crushed garlic
1 teaspoon dried basil leaves
2 cups cream
2 teaspoons gluten-free beef bouillon powder
1/8 cup lemon juice
5 large mushrooms, sliced
1 can artichoke hearts, drained
¼ cup sun-dried tomatoes (optional)
garlic salt, to taste
1/2 to 3/4 package Tinkyada Gluten-free Spiral Noodles, boiled and drained
Parmesan cheese, shredded
1. Prepare cooked chicken and fry the bacon and set aside.
2. Melt butter in frying pan. Add crushed garlic, basil, cream, beef bouillon, lemon juice, mushrooms, artichoke hearts, sun-dried tomatoes (if desired) to butter. Heat through, but do not boil.
3. Add chicken and bacon. Add garlic salt, to taste.
4. Serve over gluten-free spiral noodles topped with freshly shredded Parmesan cheese.
Serves 5 to 7