chicken and artichoke minestrone
Ingredients
- Servings: 12
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 quarts chicken broth
- 1/2 cup dry
- 1 (11 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can artichoke hearts, drained
- 4 cups cooked chicken meat
- 10 large fresh mushrooms, quartered
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon crushed red pepper flakes
- 1 (10 ounce) package frozen spinach
- 1 (14.5 ounce) can diced tomatoes, drained
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- bring a large pot of lightly salted water to a boil. add orzo pasta and cook for 10 minutes or until al dente; drain.
- in a large saucepan over medium heat, heat the olive oil and saute the onion and garlic until tender. pour in the chicken broth and , and mix in corn with liquid, artichokes, cooked chicken, and mushrooms. season with salt, pepper, and red pepper. cook and stir until heated through, about 10 minutes.
- mix the spinach, tomatoes, and cooked orzo into the saucepan. continue to cook and stir about 10 minutes, until blended and heated through.
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