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Friday, February 12, 2016

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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