I need a very quick dinner and this fit the bill. I love the whole "open and dump" preparation! This was really tasty and I know I could make a better version with homemade Alfredo sauce, but it's a weekday for crying out loud. This was quick because I always keep cooked chicken in my freezer. I cook a whole chicken over the weekend to have the meat and broth for the week. It's easy and cheap - try it!
1 1/2 cups cooked chicken
1 jar alfredo sauce
1 1/2 cups chicken broth
4 cups of your favorite frozen veggies (I use a mix that has broccoli, cauliflower, carrotts, zucchini and squash)
salt and pepper to tast (I like a LOT of pepper in this)
Dump into a pot and simmer until everything is cooked (25 mins or so)
YES that is it... This is a tasty, satisfying soup. You'll like it.
Tuesday, February 23, 2010
Sunday, February 7, 2010
This is a great basic sauce that can be used on fish, chicken or steak. I even took the leftovers, mixed them with a can of pureed tomatoes and some half and half to make a wonderful tomato soup.
Roasted Red Pepper Sauce
1 medium ONIOIN, diced (Sorry for the typo, Georgene!!)
3 cloves garlic, minced
1/2 cup chicken broth
1 jar of roasted red peppers
1/4 cup chicken broth for thinning in the blender
Saute onions and garlic in a few tablespoons of the chicken broth until onions are soft and translucent. Add in the red peppers (DRAINED) and the rest of the 1/2 cup chicken broth. Simmer and reduce broth by half. Put in blender or food processor (be very careful, this is hot) and pulse until a nice texture of smooth with some bits of chunk. Add the additional broth to thin to desired consistency.
I think I'll use some white wine next time.