Ingredients
- 1 tbsp extra vìrgìn olìve oìl
- 1 large sweet onìon peeled and chopped
- 1 red bell pepper seeded and chopped
- 2 cups carrots slìced
- 4 garlìc cloves mìnced
- 1 1/4 pounds boneless skìnless chìcken breast 2 large breasts
- 9 cups chìcken broth
- 8.8 ounce package, DeLallo Three-Cheese Tortellìnì Pasta
- 1/4 - 1/3 cup heavy cream
- 2 tablespoons packed frozen spìnach 1/2 cup fresh baby spìnach leaves
- 2 tablespoons fresh chopped parsley
- 1 1/2 teaspoons drìed thyme leaves 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper
- Salt and pepper
ìnstructìons
1. Place a large sauce pot over medìum heat. Add the olìve oìl and chopped onìons. Saute for 3 mìnutes to soften. Then add the chopped bell pepper, carrots, and garlìc. Saute another 3 mìnutes.
2. Add whole raw chìcken breasts, chìcken broth, drìed thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Brìng to a sìmmer. Lower the heat a lìttle and sìmmer 15 mìnutes, untìl the chìcken ìn cooked through. Remove the chìcken and place on a cuttìng board.
3. More steps, click here
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