2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves – cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.
INGREDIENTS AND DIRECTIONS:
The number and kinds of vegetables used in making this soup are optional, and can be included according to season of the year. 1/2 tsp. salt 3 stalks celery, chopped 1 onion, chopped 1/4 tsp. cayenne red pepper 1 c. fresh potatoes, diced 1 c. fresh carrots, sliced 1 c. fresh green peas or snow peas 1/2 c. fresh turnips, diced 1 c. fresh corn, cut from cob 1 fresh green pepper, chopped 2 tomatoes, chopped 2 cans tomato soup 1 c. pasta Rosemary
1. Wash chicken thoroughly.
2. In a deep kettle, or 6 quart saucepan, combine chicken, salt, celery and water to cover. Bring to a boil. Reduce heat and cook gently until thickest pieces of chicken are tender.
3. Remove chicken from broth and remove meat from bones (debone). Return chicken meat to broth.
4. Add vegetables, pasta and 2 cans tomato soup and cook 10-20 minutes or until vegetables are just tender.
5. Sprinkle a little rosemary to season a few minutes before cooking is completed. Serves 6-8.
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sautÃ© chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss,with Parmesan cheese.