Tuesday, March 19, 2013

Chicken With Broccoli and Carrots

My sister made something similar to this dish a couple of weeks ago. She and her husband really liked it (full disclosure: her daughter AC didn’t, but she’s hard to please), so I decided to make it from memory. How can you go wrong with chicken, bacon, carrots, and broccoli? Andy and I ate it over pasta. Another idea: Thin out the mixture with additional chicken broth, and you have a terrific soup. Enjoy!

Chicken With Broccoli and Carrots
3 bacon slices, chopped
1 onion, cut in half and thinly sliced
3 carrots, sliced
2 garlic cloves, minced
1 lb. chicken, cut into chunks
1 tsp. dried thyme
1 tsp. dried tarragon
2 cups broccoli florets
2 oz. cream cheese
2 cups chicken broth
Hot cooked pasta

1. Cook bacon in a hot Dutch oven until crisp; remove from pan. Sauté onion and carrots in bacon drippings 10 minutes. Stir in garlic, and cook 1 more minute. Stir in chicken; season with salt and pepper. Stir in thyme and tarragon. Cook for 10 minutes or until chicken is done. Stir in broccoli, cream cheese, and chicken broth. Cook for 10 more minutes or until done; stir in bacon. Serve over pasta.

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