Hearty Italian Chicken Chowder Food

HEARTY ITALIAN CHICKEN CHOWDER

Steps:

• Heat dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once.
• Add tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
• Simmer on medium heat 8 min. or until macaroni is tender. Sprinkle with cheese.

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP

Steps:

• 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
• 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

HEARTY ITALIAN CHICKEN CHOWDER

Steps:

• HEAT dressing in large saucepan on medium heat. Add chicken; cook 3 minutes, stirring once.
• ADD tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
• REDUCE heat to medium; simmer 8 minutes or until macaroni is tender. Sprinkle with cheese.

CREAMY CHICKEN ALFREDO CHOWDER

Steps:

• In a nonstick dutch oven, heat oil over medium-high heat.
• Saute chicken 2 minutes, then reduce heat to medium.
• Add onion, garlic and mushrooms and saute 2 minutes.
• Add Alfredo sauce, red peppers, beans, and chicken broth; cover and simmer over low heat 10 minutes.
• To serve, spoon chowder into soup bowls; top each serving with a small dollop of pesto, if desired.

HEARTY CHICKEN CACCIATORE

Steps:

• In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat., Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken , in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel., Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.) , Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.

HEART HEALTHY CHICKEN CACCIATORE

Steps:

• Combine all ingredients except for the chicken and the pasta in a large stock pot.
• Bring to a boil.
• Reduce heat, cover and simmer for 25 minutes.
• Add chicken and cook until tender.
• Serve over cooked spaghetti with optional parmesan cheese.

CHEESY CHICKEN CHOWDER

Steps:

• In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.