Post by gayla on May 7, 2008 12:55:46 GMT -5
2 (uncooked) large boneless, skinless chicken breasts, cut into bite size pieces
1 large onion, diced
1 cup of baby carrots, sliced
½ cup frozen peas
4 Tablespoons butter or margarine
1 (14 oz) can of chicken broth
1 chicken broth can full of water
4 teaspoons chicken bouilion granules
2 teaspoons Tony Chachere's Original Creole Seasoning (separated)
1 (16 oz) package of sea shell pasta (the tiny ones)
12 oz. sour cream
Cook the chicken in the butter with 1 teaspoon of the Creole seasoning. When chicken is done, add onion, carrots and peas, cooking until the onions are translucent and the carrots are just STARTING to get tender. Add the chicken broth, water and bouilion granules. Bring to a boil. Add pasta, reduce heat, cover and cook for about 15 minutes, or until pasta is tender. Add sour cream, and the other teaspoon of creole seasoning (more or less, if desired).
1 large onion, diced
1 cup of baby carrots, sliced
½ cup frozen peas
4 Tablespoons butter or margarine
1 (14 oz) can of chicken broth
1 chicken broth can full of water
4 teaspoons chicken bouilion granules
2 teaspoons Tony Chachere's Original Creole Seasoning (separated)
1 (16 oz) package of sea shell pasta (the tiny ones)
12 oz. sour cream
Cook the chicken in the butter with 1 teaspoon of the Creole seasoning. When chicken is done, add onion, carrots and peas, cooking until the onions are translucent and the carrots are just STARTING to get tender. Add the chicken broth, water and bouilion granules. Bring to a boil. Add pasta, reduce heat, cover and cook for about 15 minutes, or until pasta is tender. Add sour cream, and the other teaspoon of creole seasoning (more or less, if desired).