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Posts Tagged ‘chicken’

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!

Ingredients:

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!

Directions:

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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