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  • Home
  • Get Involved
    • Enroll Now!
    • Volunteer Opportunities >
      • AVLO >
        • 2021 AVLO Forum
    • Volunteer Requirements
    • 4-H Alumni
    • Donate
  • District Programs
    • Anchorage
    • Bethel
    • Bristol Bay/Dillingham
    • Fairbanks/Tanana District
    • Kenai Peninsula
    • Kodiak >
      • Kodiak 4-H At Home Kits 2021
      • Kodiak Celebrates National 4-H Week
      • Interested Members
      • Kodiak Agriculture - Inspiring the Next Generation
      • Kodiak 4-H Camps
    • Mat Su/Copper River >
      • MatSu/Copper River 4-H News
      • MS/CR Scholarships
      • MS/CR At-Home Learning
      • 4-H at the Alaska State Fair
      • Livestock Program
    • Nome
    • Sitka
    • Southeast >
      • AK Experience Camp
      • Enroll in 4-H
  • Statewide Programs
    • Citizen Science
    • Teen Leadership Opportunities >
      • Youth in Governance
      • Youth Ambassador
    • Learn By Doing At Home
    • STEM / Healthy Habits >
      • Upcoming Events
    • Shooting Sports
    • Public Presentations >
      • 2022 Alaska Statewide Presentation Contest
    • Alaska 4-H Livestock >
      • State Livestock Contest
    • Alaska 4-H Horse Program
    • 4-H Exchange Program
  • Resources
    • Learn & Lead Series
    • The 4-H Brand
    • Volunteer Resources
    • Professional/Volunteer Development and Training
Tuscan Chicken

Ingredients:
    1/2 cup chicken broth
    1 head garlic (10 cloves) peeled
    3 cups whole-wheat bow-tie pasta
    1 1/4 pounds (20 ounces) boneless skinless chicken breasts
    1 package (10 ounces) sliced mushrooms
    2 Tbsp olive oil
    2 Tbsp all-purpose flour
    2 cups low-fat half-and-half
    1/2 cup diced, drained sun-dried tomatoes packed in oil
    2 Tbsp grated Parmesan cheese

Directions
1. Heat grill or broiler. In small saucepan over high heat, bring broth and garlic to a boil. Reduce heat to medium-low. Cover and let simmer until garlic is softened.

2. Meanwhile, prepare bow-tie pasta according to package directions and drain. Cut chicken breasts in half horizontally to form two thin cutlets from each one. Season with salt and pepper, if desired. Grill or broil chicken until cooked through and juices run clear. Let sit 2 minutes to allow juices to redistribute, then slice diagonally.

3. In nonstick skillet over medium heat, cook mushrooms in olive oil for three minutes, stirring occasionally. Gradually add flour, stirring until mixture resembles a paste. Slowly whisk in half-and-half and broth; cook until mixture thickens. Stir in sun dried tomatoes, Parmesan, chicken and pasta. Heat through, stirring frequently. Season with salt and pepper, if desired.
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University of Alaska Fairbanks
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1751 Tanana Loop, Room 209
Fairbanks, AK 99775

1-877-520-5211

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