Tuesday, June 8, 2010

Creamy Chicken Goodness

It's raining, and its chilly. It's one of those summer days I need to get my housework done. But, it's also one of those days I like to turn my oven on and make a warm dinner.

I really wanted to make Chicken Ala King but didn't like any of the recipes I found. So, I made up my own. Nothing fancy, but it would work great for company.

Here's to you and your culinary adventures, friend. Cheers!

Creamy Chicken Ala King
Serves 3-4
203 cal for 4 servings; 271 for 3
(Doesn't include noodles, toast, or biscuits)

1/4 teaspoon salt, divided
1/4 teaspoon dried rosemary
1/8 teaspoon freshly ground black pepper
1 1/2 cups mixed frozen vegetables
Cooking spray

10 oz can of white meat chicken, drained and rinsed
2 slices center cut bacon
1/2 cup thinly sliced shallots
1/8 cup all-purpose flour
1 cups skim milk
1 1/2 oz shredded sharp provolone cheese
3/4 oz grated fresh Parmesan cheese

Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place veggies on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 400° for 15-20 minutes or until tender and lightly browned.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine veggie mixture, bacon, and shallots; set aside.

Combine flour and 1/2 teaspoon salt in the skillet over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone and Parmesan cheeses, stirring until melted.

Add warm veggies and chicken to cheese sauce. Serve over hot cooked noodles, toast, or biscuits.

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