|3||Chicken bouillon cubes|
|6||Skinless chicken thighs|
|1||Head Escarole; chopped|
|1 teaspoon||Olive oil|
|3||Cloves Garlic; minced|
|½ medium||Red onion; chopped|
|Salt and pepper; to taste|
|1 tablespoon||Rosemary; chopped|
|1½ cup||Pasta; Orichette|
In a large Dutch Oven, boil chicken thighs in water until done (approx 40 mins).
In the meantime, heat non-stick skillet over med heat and spray with Olive Oil Pam. Add olive oil, garlic and onion. Saute until onion starts to soften. Add chopped escarole and season with salt & pepper. Set aside.
When chicken thighs are done, remove from broth and chop. Return to pot and turn heat to high. Once boiling, add pasta. When al dente, add escarole mixture.
Serve hot, sprinkled with parmesan cheese if desired.
Per serving: Cal 310 Fiber 1.3 Fat 6⅖ CFF19% Recipe by: Yvonne
Posted to EAT-LF Digest by Penchard@... on Jan 28, 1999, converted by MM_Buster v2.0l.
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