1 white onion
2 chicken breasts
1 lb. carrots
1/2 lb. cut green beans
1/4 lb. cashew nuts
1 c. white cooking wine
2 c. sour cream
salt and pepper to taste
curry and parsley to taste
Sauté onion until translucent. Add cubed chicken, cubed carrot, cut green beans, and cashew nuts. Mix in white cooking wine, sour cream, and spices.
Serve over white penne rigate noodles. Save leftover noodles and sauce together in one container. This dish is especially exquisite when reheated the following day with a box of Junior Mints for dessert.
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