Thursday, February 5, 2009

Tomato Florentine

1/2 lb boneless chicken, cut up.
1 tsp garlic powder
1 tbs rosemary
1 tbs ground mustard
2 tbs lemon juice
2 cups water

Cook in small sauce pan, till tender or falling apart, reserve liquid. (You can use any pre-cooked chicken, its a great way to use up some leftovers. I like the seasoning combination added, even if using leftovers)

1 tbs oil
1 medium onion, sliced
1 clove garlic, diced
1 box frozen, diced spinach, thawed, drained, pat dry with paper towel.
2 cans diced tomatoes, don't drain
4 cups chicken broth
1 cup seasoned spaghetti sauce (Prego)
1 tsp dry oregano
1 tsp dry basil
2 cups pasta (I like small shells)

In stockpot, sautee onion and garlic in oil. Drain oil. Add chicken, tomato, reserved chicken water, broth, spaghetti sauce, and spices. Heat to boil, reduce to simmer, cook for one hour. Add pasta noddles, cook 15 minutes longer, stirring occasionally to keep noodles from sticking to the bottom. Garnish with grated parmesean and crispy warm bread.

If you want to make it to freeze, don't add the noodles until you are ready to serve.

Extraneous soup lesson extra: any time you have a meat on a bone, make broth. about 6 weeks ago, we had a large amount of fried chicken left over from church event. I stripped off the meat, which went to the freezer, and took all the skins and bones and tossed it in the crock pot for 4-5 hours. I strained out the chunks and froze the rich and tasty broth. The last time I made tomato florentine, the chicken and broth both came from that batch.

Original post here

No comments:

Post a Comment

tell me whatcha think!