This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"The key to everything is patience. You get the chicken by hatching the egg, not by smashing it."
- Arnold H. Glasow, Humorist
This recipe for Chicken a la King should be familiar to almost anyone growing up in the 50s and 60s. There are dozens of variations, and when I looked at really old recipes, there are a few ingredients in common across the spectrum of what people have published. The basis of mushrooms and chicken in a cream sauce is what makes it Chicken a la King, but the peppers are common to many versions. The richness of the sherry combined with the sweetness of the vegetables and umami flavors from the mushrooms and chicken make this a surprisingly elegant dish.
The most common pepper in markets today is the Sweet Pepper or Bell Pepper. There are a number of varieties and all are in the Capsicum family, making them a cousin to chili peppers, such as jalapenos and habaneros.
Red bell peppers are simply green peppers that have been allowed to ripen on the vine longer and are, consequently, sweeter. There are also yellow, orange and purple varieties, each with subtly different flavors.
Look for peppers that are not soft and have no dark spots or obvious bruising. One sign of a pepper that is not fresh is when there are small pits in the skin.
Green bell peppers have twice the amount of vitamin C as oranges and red or yellow bell peppers have 4 times as much.
4 ounces peppers = 30 calories, 0g fat, 0g sat fat, 0g mono fat, 1g protein, 7g carbohydrates, 3mg sodium, 0mg cholesterol
Servings = 2 | Serving size =4 ounces chicken with pasta and veggies
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers. Reheat gently.
|4 ounces||whole wheat or gluten-free shells or fusilli pasta|
|1 tsp||olive oil|
|1 tsp||unsalted butter|
|1 medium||onion (diced)|
|1||rib celery (diced)|
|8 ounces||mushrooms (sliced)|
|1/4 small||red bell pepper (diced)|
|1/4 small||green bell pepper (diced)|
|8 ounces||boneless, skinless chicken breast (diced)|
|1 tsp||fresh thyme|
|2 Tbsp||dry sherry|
|1/4 cup||low sodium chicken stock|
|1/2 cup||2% milk|
|fresh ground black pepper (to taste)|
Place the water in a large stock pot over high heat.
When the water is boiling add the pasta.
While the pasta is cooking place a large skillet over medium high heat.
Add the olive oil and butter and when hot add the onion and celery. Cook for about 2 minutes. Stir frequently.
Add the mushrooms and cook for about 4 minutes. Stir frequently.
Add the red and green bell peppers and cook for about 2 minutes. Stir frequently.
Add the diced chicken breast and cook for about 10 minutes. Stir frequently and cook until the chicken is firm to the touch.
Add the thyme, paprika and sherry.
Combine the cornstarch with chicken stock. Whisk until smooth.
Add the mixture to the pan and then add the milk, salt and pepper.
Stir continuously until the sauce begins to thicken.
Drain the pasta and serve topped with the chicken in sauce.
Serving size = 4 ounces chicken with pasta and veggies
Servings = 2
Amount Per Serving
|Calories 501||Calories from Fat 75|
|% Daily Value|
|Total Fat 7g||15%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 65g||21%|
|Dietary Fiber 8g||31%|
|Vitamin A 27%||Vitamin C 118%|
|Calcium 15%||Iron 23%|
|Vitamin K 10 mcg||Potassium 1186 mg|
|Magnesium 150 mg|