Hearty Chicken And Tortellini Stew With Cheesy Garlic Bread Food

HEARTY CHICKEN AND TORTELLINI STEW WITH CHEESY GARLIC BREAD

Steps:

• Heat olive oil in a heavy pot over medium to medium-high heat. Stir in chicken pieces and cook until browned on all sides, 6 to 8 minutes. Cook in batches if pan is too crowded. Remove browned chicken from pan. Cook onions in the same pan until slightly translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook just until fragrant, about 30 seconds. Add chopped tomatoes and red pepper flakes; cook and stir for another minute.
• Pour Swanson® Chicken Broth and canned tomatoes into the pot. Season with salt and pepper. Add chopped kale, fresh thyme and bay leaf. Bring to a simmer and add the tortellini. Cover and reduce heat to low; simmer until tortellini are cooked through and flavors are blended, about 15 minutes.
• Preheat oven broiler. Adjust rack to middle position.
• Place baguette slices in single layer on a rimmed baking sheet. Broil the baguette slices until lightly browned, about 45 seconds (watch them carefully so they don't burn). Remove sheet from oven and turn the slices over; Return sheet to broiler and brown the second side for about 30 seconds.
• Remove the sheet from the oven and, when slices are cool enough to handle, lightly rub the cut side of a clove of garlic on the toasted top sides. Brush a bit of olive oil on each slice and sprinkle with about a teaspoon of grated Parmesan cheese. Return baguette rounds to broiler until cheese begins to melt, about 30 seconds.

HEARTY CHICKEN STEW

Steps:

• In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
• Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
• Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.

HEARTY CHEESE TORTELLINI

Steps:

• In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through. , Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted.

CHEESY PULL-APART GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
• Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
• Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!

HEARTY CHICKEN STEW

Steps:

• Fry bacon crisp, crumble and set aside.
• Brown chicken in bacon fat, then set aside.
• Add mushrooms and salt; sauté, stir for 3 minutes.
• Add parsley, garlic; sauté about 2 minutes.
• In a bowl blend together broth, tomato paste, wine and pepper.
• Place mushroom mixture into large skillet with cover.
• Add chicken, potatoes, carrots, lima beans, olives and onions.
• Cover and bring to boil.
• Reduce heat to low and cook for 1 1/2 hours.
• Turn chicken halfway through cooking.
• Serve.

CHEESY CHICKEN TORTELLINI

Steps:

• Cook and drain tortellini as directed.
• While tortellini is cooking, heat oil in 3 quart saucepan over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink. Remove from saucepan; keep warm.
• Melt butter in saucepan over medium-high heat. Cook bell pepper, shallots and garlic in butter, stirring frequently, until bell pepper is crisp-tender. Stir in flour and pepper. Cook over medium-high heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• Stir in mozzarella and swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with parmesan cheese.

WARM CHICKEN TORTELLINI AU GRATIN

Steps:

• Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.