CHEESY DITALINI WITH CHICKEN AND SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallot and thyme and cook until softened. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, whisking, until thickened, about 5 minutes.
- Stir in the chicken, spinach and pasta and cook to heat through. Stir in the gruyère and season with salt and pepper. Divide among 4 bowls and top with toasted breadcrumbs.
CHICKEN ROLLATINI WITH DITALINI
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.
- Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.
- Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.
- Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.
- Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.
CHICKEN & SPINACH TORTELLINI SOUP
Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.
Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1130mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
SPINACH CHICKEN SOUP
Provided by Food Network
Yield 2 servings
Number Of Ingredients 9
Steps:
- Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
- When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
- Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.
CHICKEN, SPINACH & SHIITAKE MUSHROOM SOUP
A beautiful soup, in taste, appearance, and nutrition. This is a complete meal in itself. This recipe includes directions for the stock, if you don't have time a chicken bouillon cube works as well. Just be sure to cook some chicken pieces to add into the soup near the end, it's worth it.
Provided by kelly in TO
Categories Stocks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
- For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
- When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
- Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
- As an variation you may also add a poached egg or some grated parmesan on top of the soup.
Nutrition Facts : Calories 570.4, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 218.4, Carbohydrate 10.9, Fiber 3.2, Sugar 4.9, Protein 40
CHICKEN SPINACH SOUP
Make and share this Chicken Spinach Soup recipe from Food.com.
Provided by SJG3483
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Shred chicken.
- Toss with cornstarch.
- Tear spinach into bite-size pieces.
- Bring broth and ginger to a boil and stir in chicken.
- Stir in spinach and salt, bring to boil, reduce heat, and simmer 2 minutes.
Nutrition Facts : Calories 120.1, Fat 2, SaturatedFat 0.5, Cholesterol 43.9, Sodium 978.6, Carbohydrate 2.5, Fiber 0.9, Sugar 0.7, Protein 21.9
CHICKEN AND SPINACH SOUP WITH DITALINI
Steps:
- Combine the chicken, celery, carrots, bay leaves and onions in a stock pot; cover with water and bring to a boil. Season with salt and simmer for 2 hours, skimming the top regularly. Strain and reserve the broth; skin and remove the bones from the chicken. Cut meat into small pieces (this can be prepared one day in advance). Sauté chicken cut in small pieces with oil and garlic. Add halved tomatoes and spinach. Season with salt and pepper; sauté two additional minutes. Bring 8 cups of the chicken broth back to a boil, add pasta and cook for 6 minutes. Add chicken, spinach and tomatoes and boil three additional minutes. Let the soup rest ten minutes before serving. Top with cheese and a drizzle of olive oil.
ITALIAN SPINACH AND SAUSAGE SOUP
This is a very quick soup that makes a nice presentation at your dinner party or holiday meal. There are very few ingredients, yet it yields a very flavorful soup. It also makes a complete meal with some crusty bread and a salad. I am not a fan of fennel seed, so I have always omitted it, but the original recipe calls for it, so I won't impose my tastes on everyone!
Provided by JackieOhNo
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, combine all ingredients except for cheese. Bring to boil.
- Reduce heat. Simmer, covered, 15 minutes.
- Serve with grated Parmesan sprinkled on top.
Nutrition Facts : Calories 256.4, Fat 17.2, SaturatedFat 5.8, Cholesterol 32.4, Sodium 1380.1, Carbohydrate 7.7, Fiber 2.5, Sugar 2.1, Protein 17.9
CHICKEN TORTELLINI SOUP WITH MUSHROOMS AND SPINACH
I wanted some soup one winter night and came up with this one using what I had on hand. I served it with toasted Italian bread and topped with parmesan cheese. Hope you enjoy it!
Provided by Kim127
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat the butter until melted.
- Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
- Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
- Add the broth and heat to almost boiling.
- Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
- Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
- Serve hot, topped with parmesan cheese.
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BARILLA® SLOW COOKER DITALINI SOUP WITH CHICKEN AND …
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Cuisine ItalianCategory Blue BoxServings 6
- In a 4-6 quart slow cooker, combine the water, celery, carrots, onion, garlic, bay leaf, and chicken.
- Remove the chicken from the soup and let it cool down. When the chicken is cool, shred then add it back to the soup.
CHICKEN & SPINACH SOUP WITH PESTO AND BARILLA® DITALINI
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- In a large 4-6 quart stock pot, gently cook onion and carrot in olive oil for 4-5 minutes over medium heat until the onions are slightly opaque.
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