12 oz Pennsylvania Dutch Broad Ribbons
1 lb uncooked chicken, dices
1/4 cup flour
1/3 cup olive oil
2 tbsp garlic, minced
1/2 cup red bell peppers, cut into strips
1/2 cup carrots, peeled and cut julienne
1/2 cup celery, sliced
1/2 broccoli florets
1 tbsp dried basil
3/4 cup chicken broth
3/4 heave cream
salt and pepper to taste
Cook ribbons according to package directions. Toss chicken in flour. In large skillet over medium heat, saute coated chicken in oil until browned. Add garlic, veggies, basil, and cook for 2 minutes. Reduce heat to low, slowly stir in chicken broth and then cream. When the mixture thickened, stir in hot ribbonss. Season to taste with salt and pepper. Serves: 4-6
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