Posts Tagged ‘Chicken Broth’

Pasta of your choice – I used a box of Fusilli pasta
3 boneless skinless chicken breast – sliced thin
2 Tbsp olive oil
4 slices prosciutto – diced
1Tbsp minced garlic
1/2 cup chicken broth
2 cups prepared pasta sauce
1 cup heavy cream
salt & pepper to taste
1 cup Parmesan cheese – shredded

Begin by boiling the water to cook the pasta in. Once that comes to a boil, cook the pasta. While the pasta is cooking, heat oil in skillet to medium high. Add chicken breast. Cook the chicken breast in skillet till cooked through. Add prosciutto and garlic. Saute 3 – 5 minutes being careful not to burn the garlic. Deglaze the pan with chicken broth and simmer 3 – 5 minutes to reduce. Add pasta sauce, heavy cream, salt and pepper. Simmer just about a minute to blend the flavors. Drain pasta. Stir into sauce. Transfer to greased baking dish. Top with Parmesan cheese. Bake in 375 oven until cheese is melted and bubbly! Enjoy!!!


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Who doesn’t love Enchiladas?  I know that we do.  And I love the fact that this can be transformed into an awesome soup that is so yummy!  I think it might be my all time favorite when we go out to eat.  Here is a super easy, super simple soup that even someone who doesn’t “cook” can make!  Well, as long as you can shred a chicken and open a can or 3!


1 small onion – chopped

1 package Enchilada Sauce mix

1 can Nacho Cheese Soup

2 1/2 C Chicken broth

1 C Sour Cream

1 can Mexican Style Corn – drained

1 can Black Beans – no need to drain or rinse

2 C cooked, shredded Chicken

Shredded Cheddar cheese and Tortilla Chips for garnish!


In a large stock pot, cook chopped onion for 2 – 3 minutes. Add the Enchilada Sauce mix and Nacho Cheese Soup.  Stir until well blended.  Add the remaining ingredients (Chicken broth, Sour Cream, Mexican Style Corn, Black Beans, and shredded Chicken) to the pot.  Simmer until heated through.  Serve in large bowls with just a little shredded Cheddar Cheese and a couple of tortilla chips as a garnish!

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Does this look good or what?  For those of us that have a garden..this is the perfect way to use those veggies that are ready now!  A twist on a great sandwich.  Has even made me rethink my next BLT!  May on garlic toast after having this!


6 strips thick cut bacon – chopped

1 small onion – chopped (plucked one from the garden)

1 pint grape tomatoes – quartered

1 1/2 tsp sugar

1 1/4 C chicken broth – divided

2 1/2 tsp red wine vinegar

1/2 tsp cracked black pepper

2 C. fresh spinach leaves or mixed baby greens

10 oz penne – cooked to package directions

Day old french bread – processed to crumbs

2 cloves garlic – pressed

1 T olive oil


Begin by toasting bread crumbs.  Place olive oil in small skillet and heat to medium.  Add processed bread crumbs and pressed garlic.  Toast.  Turn off pan and reserve bread crumbs for garnish.

Bring large pot of salted water to boil.  While you wait for the water to boil, preheat a large skillet over medium high heat.  Cook bacon until crisp.  Drain bacon on paper towel, leaving approx 2 T of bacon grease in skillet.  Add chopped onion.  Cook 3 mins.  Add grape tomatoes and sugar.  Cook, stirring occasionally until tomatoes begin to caramelize.  De-glaze pan with 1/4 C chicken stock.  Simmer 3 minutes.  Add remaining chicken stock, red wine vinegar, and cracked black pepper.  Simmer 5-7 minutes. While sauce simmers, begin to cook the pasta.  Add the spinach to the simmering sauce and allow to wilt for 1 – 2 minutes.  Add cooked bacon (reserving 1 T for topping plated pasta).  When pasta is cooked, add drained pasta to sauce.  Toss to coat.  Plate pasta and garnish with remaining crumbled bacon and garlic bread crumbs.

Hope you enjoy this as much as we did.  We have made this a couple of times already.  The 1st was with the baby greens which add a peppery bite!  But very good!

What are you doing with the summer produce?

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