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From Virginia Wiedemann:  "Here's something you can have for dinner that may wind up high on your list of comfort foods."

Pasta e Fagioli

1 lb. cranberry beans (or "Octobers")
2 chicken breasts (8-10 oz total)
   OR: 1-1/2 cups left over cooked chicken cut in very small pieces
1 1/2 tsp. olive oil
3/4 cup finely chopped onion
2 cloves garlic finely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
6 cups fat-free chicken broth

12 oz. uncooked bow tie or penne pasta
1/2 cup dried cranberries
salt & black pepper

Soak the cranberry beans overnight and drain, then simmer till tender in water just to cover.  Use half for this recipe and freeze the rest for later.

If chicken is raw, simmer in water just to cover till tender, then cool and slice thinly.

Use a LARGE soup pan.  Sauté the veggies in 1-1/2 tsp. olive oil, starting with onions and garlic, then adding carrots and celery, until all are tender but not browned.

To the veggies add any left over liquid from chicken breasts plus 6 cups no-fat chicken broth and any excess liquid from half the beans.  Simmer for 30 minutes. Add 12 oz. bow tie or penne pasta and cook per package directions minus 2 minutes.  Add the cooked beans plus 1/2 cup dried cranberries,  freshly ground pepper  and salt to taste.  Cook 1 - 2 minutes, then add cut up chicken and stir in to heat through.  May be topped with fresh grated parmesan cheese.

Serve in pasta bowls accompanied by a big salad of mixed baby greens tossed with a tiny bit of olive oil and balsamic vinegar.  This is like a very thick soup, or stew, and serves about 6.

HINT: If you happen to have some left over duck, use it instead of the chicken and this will taste even better!

The Sneaky Kitchen
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