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Full Online Book HomeLearning KitchenSoups - Chicken - Garlic Chicken Provencal Soup
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Soups - Chicken -  Garlic Chicken Provencal Soup Post by :bizopp2002 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1924

Click below to download : Soups - Chicken - Garlic Chicken Provencal Soup (Format : PDF)

Soups - Chicken - Garlic Chicken Provencal Soup

2 T butter
1/2 cup chopped onion
1/4 cup butter
4 boneless skinless chicken breast halves, cut into 1 inch cubes
2 (16 oz) cans Italian plum tomatoes, undrained, cut into pieces
1 cup dry white wine or water
1 (16 oz) pkg Green Giant Pasta Accents Garlic Seasoning Frozen Vegetables and Pasta

1/4 cup grated Parmesan cheese
1/4 cup chopped parsley

Melt 2 T butter in Dutch oven over med-high heat. Add onion; cook and stir 3-5 minutes or until softened.
Remove from pan; set aside.

In same Dutch oven, melt 1/4 cup butter and add chicken and cook 8-10 minutes, or until golden brown, turning once. Add tomatoes, wine and reserved onion. Bring to a boil. Reduce heat; simmer uncovered 10-15 minutes or until chicken is no longer pink. Stir in frozen vegetables and pasta. Bring to a boil. Reduce heat; simmer 3-5 minutes or until vegetables are crisp-tender.

Pillsbury Bake-off, serves 4.
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Soups - Chicken -  Garlic And Lime Soup Soups - Chicken - Garlic And Lime Soup

Soups - Chicken -  Garlic And Lime Soup
2 Tbls. olive oil 1/4 cup finely chopped garlic 1-2 boneless chicken breast 6 cups chicken or veggie stock 2 cups canned or fresh chopped tomatoes 1/4 cup fresh lime juice salt and pepper to taste cayenne pepper to taste Heat the olive oil in a large saucepan over moderate heat and saute the garlic about 5 minutes, until light golden brown. Add the chicken and saute an additional 2 minutes, stirring frequently. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 5 minutes. Serves 4 to 6.

Soups - Chicken -  Fiesta Chowder Soups - Chicken - Fiesta Chowder

Soups - Chicken -  Fiesta Chowder
3 tablespoons all-purpose flour 1 (1.4 ounce) package fajita seasoning mix, divided 4 skinless boneless chicken breast halves, cubed 3 tablespoons vegetable oil 1 medium onion, chopped 1 teaspoon minced garlic 1 (15 1/4 ounce) can whole kernel corn with red and green peppers, drained 1 (15 ounce) can black beans, rinsed and drained 1 (14 1/2 ounce) can Mexican-style stewed tomatoes 1 (4.5 ounce) can chopped green chiles 3 cups water 1 cup uncooked instant brown rice 1 (2 1/2 ounce) can sliced ripe olives (optional) 1 (10 3/4 ounce) can condensed nacho cheese soup 3 tablespoons chopped fresh cilantro