Ingredients
2 cups of french bread, cut into 1/2" cubes
2 TBSP olive oil
1 tsp garlic powder
1 tsp basil
1 tsp oregano
1 tsp rosemary
1 1/2 C chicken stock/broth
2 TBSP tomato paste
2 1/2 C marinara sauce (I used Trader Joes)
1 14.5 oz can diced tomatoes, undrained, with garlic and onions
2 1/2 cups cooked chicken breast, cubed
3 garlic cloves minced
1/4 C grated Parmesan cheese
3/4 C shredded mozzarella
Here we go!!!
Heat a large skillet on medium high heat. Mix all your seasonings together in a small bowl. Toss cut bread with oil, and half of the seasoning mixture. Toss bread in skillet. Move bread around frequently to avoid burning. Cook until crisp and lightly browned. About 3-5 minutes. Remove from pan, and set aside.
Stir stock, tomato paste, remaining seasoning mixture, marinara sauce, tomatoes, chicken and minced garlic into a large stock pot. (I used my deep covered baker) Bring just to boil, reduce heat and simmer about 10-15 minutes, or until piping hot. Stir in Parmesan cheese. Top with half of the mozzarella and half of the croutons, top with remaining cheese.
Cover and let stand 2-3 minutes until cheese is melted. Serve over cooked pasta (or not) with remaining croutons.
ENJOY!
Now the original recipe called fro some tings that I didn't have, so I improvised. Also, as I said, I wanted this thick enough to serve over pasta, so I added the tomato paste. This recipe made quite a bit of food. I mean, there are 6 of us, we all ate, plus had a huge portion of leftovers. So if its just two of you, I might cut it in half, cause there is a lot, especially if you serve it over pasta it goes a little further.
Anyways, that's it for now, I have to finish getting ready to to go clean a few houses today {groan}, until next time....
This recipe adapted from The Pampered Chef's season's best recipe collection
2 TBSP olive oil
1 tsp garlic powder
1 tsp basil
1 tsp oregano
1 tsp rosemary
1 1/2 C chicken stock/broth
2 TBSP tomato paste
2 1/2 C marinara sauce (I used Trader Joes)
1 14.5 oz can diced tomatoes, undrained, with garlic and onions
2 1/2 cups cooked chicken breast, cubed
3 garlic cloves minced
1/4 C grated Parmesan cheese
3/4 C shredded mozzarella
Here we go!!!
Heat a large skillet on medium high heat. Mix all your seasonings together in a small bowl. Toss cut bread with oil, and half of the seasoning mixture. Toss bread in skillet. Move bread around frequently to avoid burning. Cook until crisp and lightly browned. About 3-5 minutes. Remove from pan, and set aside.
Stir stock, tomato paste, remaining seasoning mixture, marinara sauce, tomatoes, chicken and minced garlic into a large stock pot. (I used my deep covered baker) Bring just to boil, reduce heat and simmer about 10-15 minutes, or until piping hot. Stir in Parmesan cheese. Top with half of the mozzarella and half of the croutons, top with remaining cheese.
Cover and let stand 2-3 minutes until cheese is melted. Serve over cooked pasta (or not) with remaining croutons.
ENJOY!
Now the original recipe called fro some tings that I didn't have, so I improvised. Also, as I said, I wanted this thick enough to serve over pasta, so I added the tomato paste. This recipe made quite a bit of food. I mean, there are 6 of us, we all ate, plus had a huge portion of leftovers. So if its just two of you, I might cut it in half, cause there is a lot, especially if you serve it over pasta it goes a little further.
Anyways, that's it for now, I have to finish getting ready to to go clean a few houses today {groan}, until next time....
This recipe adapted from The Pampered Chef's season's best recipe collection
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