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Chicken Ala King

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Submitted by Jaques

Left over meat from Sunday’s roast.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

300 3E+2
GRAMS GRAMS CHICKEN MEAT, COOKED
skinned, deboned
1 1
EACH EACH ONIONS
chopped
200 2E+2
GRAMS GRAMS MUSHROOMS, BUTTON
sliced
1 1
EACH EACH CHICKEN BOUILLON CUBES
disolve in 500ml boiling water *
200 2E+2
MILLILITRES MILLILITRES CREAM
200 2E+2
GRAMS GRAMS ASPARAGUS
tinned or bottled
½ 2.5
TEASPOON ML BLACK PEPPER

Directions

Fry the onions and mushrooms for 3 min in 2 table spoons of olive oil. Add the cooked chicken and the chicken stock (made from the disolved cube) Add the black pepper. Simmer for 15 min and add the cream. simmer for a further 5 min, cut the asparagus into ¾ inch pieces and add just before serving. Serve with white rice. For extra flavour fry ½ each sliced red and green peppers with the onion and mushrooms and add 1 teaspoon ground nutmeg.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 278 51% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 300mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 51g
Vitamin A 15% Vitamin C 9%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 

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