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Receta Escarole Soup With Chicken And Pasta
by Global Cookbook

Escarole Soup With Chicken And Pasta
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Ingredientes

  • 6 c. Water
  • 3 x Chicken bouillon cubes
  • 6 x Skinless chicken thighs
  • 1 head Escarole, minced
  • 1 tsp Extra virgin olive oil
  • 3 x Cloves Garlic, chopped
  • 1/2 med Red onion, minced Salt and pepper, to taste
  • 1 Tbsp. Rosemary, minced
  • 1 1/2 c. Pasta, Orichette

Direcciones

  1. In a large Dutch Oven, boil chicken thighs in water till done (approx 40 mins).
  2. In the meantime, heat non-stick skillet over med heat and spray with Extra virgin olive oil Pam. Add in extra virgin olive oil, garlic and onion. Saute/fry till onion starts to soften. Add in minced escarole and season with salt & pepper. Set aside.
  3. When chicken thighs are done, remove from broth and chop. Return to pot and turn heat to high. Once boiling, add in pasta. When al dente, add in escarole mix.
  4. Serve warm, sprinkled with parmesan cheese if you like.