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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I had to invent this version of Pasta Fagiole to simulate my favorite dish at a local italian restaurant. I just had to learn to make it at home! It's EASY, Delicious, Health, and freezes well. Ingredients:
3 boneless, skinless chicken breast halves, cubed. |
olive oil, as needed. |
1/2 pound mild italian sausage sliced about 1/2 thick. |
2 14-oz cans diced tomatoes |
2 medium onions, chopped. |
3 14-oz cans chicken broth |
2 packets of your favorite chicken buillion powder |
3 cans white cannelli beans with broth |
1 can garbanzo (chick peas) beans with broth |
3 carrots, sliced |
1 cup frozen spinach, thawed |
1 teasp. dried basil or to taste |
1 teasp. dried oregano, or to taste |
2 teasp. dried italian herbs. |
2 teasp. dried parsley (or fresh equivalent) |
5-6 cloves garllic, minced or garlic powder to taste |
salt and pepper to taste |
8 oz uncooked pasta (penne, shells, and elbow macaroni work well) |
1 cup freshly grated romano cheese |
Directions:
1. Saute sausage in a Dutch Oven, remove, drain fat, and set aside.
2. Brown cut up Chicken Breasts in a small amount of olive or canola oil.
3. Add all remaining ingredients except for pasta and cheese
4. Simmer until vegetables are tender and flavors have mingled well, about 30-40 minutes
5. Add Pasta and cook another 10 minutes or until the pasta is al dente.
6. Serve with Romano cheese to sprinkle on top.
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