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| 1 ca. 1 Liter | chicken stock |
| 4 Esslöffel | basil chopped, fresh |
| 1/2 Teelöffel | white pepper |
| 2 Tasse | whipping cream |
| 1 Tasse | (2 sticks) melted butter |
| 1 Tasse | flour |
| 2 Esslöffel | vegetable oil |
| 24 x ca. 30 g | Boneless; skinless diced chicken breasts |
| 1 Tasse | Finely sliced green onions; (use some white, but mostly green section) |
| 1 x ca. 450 g | mushrooms sliced fresh |
| 1 | Red bell pepper; seeded and cored, julienne cut |
| 2 x ca. 450 g | Cooked penne pasta |
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Sentinel.
Make sauce by mixing stock, basil, pepper and cream in medium saucepan. Bring to boil.
In another saucepan over low to medium heat, combine butter and flour and cook until smooth. Add to stock mixture and stir to combine.
To make chicken: Preheat oil in saute pan over medium to high heat. Add chicken, onions, mushrooms and peppers; saute 6 to 8 minutes or until chicken is cooked through.
Add pasta and basil cream sauce and serve. Makes about 6 servings.
James Pandl, owner, sent the recipe.
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