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Creamed Chicken With Sun-Dried Tomatoes

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“From "2001 Chicken Dishes."”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken in 1/2 x 1 1/2-inch strips.
  2. Heat the oil in a skillet and stir-fry the chicken, leeks and garlic together until the chicken is no longer pink. Add the tomatoes, ham, oregano, and stock. Bring to a boil, reduce to a simmer, and cook for about 10 minutes.
  3. In a bowl, blend the cornstarch with the half and half until smooth. Add to the skillet, return to the boil, stirring constantly until thickened.
  4. Arrange fettuccine on a serving platter and spoon the hot sauce over the top. Serve immediately with grated Parmesan cheese.

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