Creamy Basil Chicken with Pasta

Chickens

By Cat, Jul 2008 (Photo, right, from Wikimedia Commons)

• See also: 1. Roasting a Bird (About); 2. Brining Chicken; 3. Brining Poultry; 4. Chicken Penne with Sundried Tomatoes
• Includes: 1. Ingredients; 2. Adjusted method; 3. Original method; 4. Testing

I loved the sound of this recipe as I read it in the BHG Magazine (1). Fresh basil, chicken, bell peppers, asparagus and a creamy sauce sounded wonderful. However, upon testing, I was not so pleased. Made as originally written, as a slow-cook recipe, some of the ingredients were way overcooked and mushy.

I include a revised method with my adjustments to avoid overcooking those ingredients, and also the method from the original recipe. Or, for summary of how to make this as a stir fry, see notes in the Testing section.

Or, another, better, recipe with similar ingredients is Chicken Penne with Sundried Tomatoes; you could use orzo or gnocchi instead of the penne.

Creamy Basil Chicken

This recipe is adapted from Better Homes and Gardens magazine, February 2007 (1). The addition of sun-dried tomatoes is my own idea.  A slow cooker was required for the original recipe, but I don’t have one and instead use my saucier and a steel simmer plate (because my simmer is too warm).

I strongly suggest brining the chicken breasts, so that they will retain their moisture.  I also prefer to cook the meat with the bones and skin, as they add nutrient value and flavor to the resulting sauce.

Serves 4.

Ingredients & Equipment:

• 4 chicken breast halves, with skin and rib bones, brined
• ground black pepper
• 1 medium red and/or yellow sweet bell peppers, cut into strips
• 1/2 – 1 pound asparagus spears (or you can use fresh green beans if asparagus is out of season)
• 4 – 8 pieces of sun-dried tomatoes in oil (or dried and reconstituted in water)
• 1 cup sliced mushrooms
• 1 medium onion, sliced
• 2 oz cooked real bacon, chopped  (Optional)
• 6 cloves garlic, minced
• 1 1/2 Tbsp quick-cooking tapioca, crushed
• 1/2 cup homemade chicken stock (rich or Mediterranean)
• 1/4 cup dry vermouth or other dry white wine
• 5 Tbsp raw cream (or whipping cream)
• 1/3 cup snipped fresh basil in divided portions
• 1 cup hot cooked orzo pasta or potato gnocchi
• Equipment:
• 1 – 2 Tbsp grated Parmesan cheese
• 3-quart slow cooker, saucier, or dutch oven (with lid)

Method (Adjusted Version, per testing):

1. Prep: Brine the chicken breasts for 30 minutes in refrigerator.  Remove from brine, rinse and dry. Lightly pepper both sides of the breasts.
2. Wash and slice bell peppers into thin strips. Wash, then snap off and discard woody bases from asparagus (or trim green beans); cut into 2- to 3-inch lengths. Set these aside.
3. If using bacon, parboil it first to remove the excess smoky flavor (see sidebar), as that overwhelms the other flavors in this dish. Then chop it into 1/2″ pieces and cook lightly.
4. Wash and slice mushrooms and onion; mince garlic; place these in slow cooker with the bacon (if using).
5. Sprinkle veggies in cooker/pan with crushed tapioca.  Place chicken on top of mixture.  Pour broth and wine over all.
6. Cover and cook: If using a slow cooker, cook on high setting for 3 – 3 1/2 hours or on low setting 6 – 7 hours; if using a saucier or Dutch oven, cook on medium high until steam is produced in the pan, then simmer for 3 – 4 hours.  It should just steam (not boil); use a steel simmer plate, if necessary.
7. Remove chicken breasts from pan. Remove bones from the meat and reserve them for making stock at a later time. You can also remove the skin, but I like to leave it on.
8. Put breast meat back into pan; add bell pepper strips asparagus (or beans), sun-dried tomatoes, cream, and all but 1 Tbsp of the basil (reserved for garnish).
9. Replace cover and cook: If using slow cooker, turn to high-heat setting and cook for 30 minutes more; if using saucier or Dutch oven, continue to simmer (without the simmer plate) until the asparagus is crisp-tender.
10. Meanwhile, cook the orzo or gnocchi until al dente,  to serve with the creamy chicken.
11. When serving, sprinkle each serving with the remaining snipped fresh basil and parmesan cheese.

Method (Original Recipe):

1. Prep: Brine the chicken breasts for 30 minutes in refrigerator.  Remove from brine, rinse and dry. Lightly pepper both sides of the breasts.
2. Wash and slice bell peppers into thin strips; wash and slice mushrooms and onion; mince garlic and chop bacon; and place these in slow cooker (or other large pan with lid, suitable for slow-cooking on stove-top, such as a saucier or Dutch oven).Sprinkle with crushed tapioca.  Place chicken on top of mixture.  Pour broth and wine over all.
3. Cover and cook: If using a slow cooker, cook on high setting for 3 – 3 1/2 hours or on low setting 6 – 7 hours; if using a saucier or Dutch oven, cook on medium high until steam is produced in the pan, then simmer for 3 – 4 hours.  It should just steam (not boil); use a steel simmer plate, if necessary.
4. Meanwhile, snap off and discard woody bases from asparagus (or trim green beans).  Cut into 2- to 3-inch lengths.
5. Remove chicken breasts from pan. Remove bones from the meat and reserve them for making stock at a later time. You can also remove the skin, but I like to leave it on.
6. Return meat to the pan. Stir asparagus (or beans), sun-dried tomatoes, cream, and all but 1 Tbsp of the basil (reserved for garnish).
7. Replace cover and cook: If using slow cooker, turn to high-heat setting and cook for 30 minutes more; if using saucier or Dutch oven, continue to simmer (without the simmer plate) until the asparagus is crisp-tender.
8. Meanwhile, cook the orzo or gnocchi until al dente, to serve with the creamy chicken.
9. When serving, sprinkle each serving with the remaining snipped fresh basil and parmesan cheese.

Testing

Testing 7/6/08:  I was not impressed by this dish.  The bell peppers were reduced to mush, and the bacon added an odd flavor.  I would much prefer to make this as a stir fry, with less broth and more cream, and no bacon (its smoky flavor overwhelms other flavors in this dish).  Suggestions to do as stir fry:

• Brine chicken and then cut it into strips;
• Cook mushrooms and onions in a bit of butter or olive oil until they begin to soften, add peppers, garlic and chicken and cook until the chicken is white on all sides;
• Add 1/4 cup white wine and some tapioca starch.  No broth.  Cook a bit more;
• Then add asparagus, sundried tomatoes and cream (I’d double the amount) and heat until the asparagus is just crisp-tender.

References: 

1. Better Homes and Gardens recipe, February 2007 issue (bhg.com/recipe/chicken/creamy-basil-chicken)