Wednesday, February 23, 2011

Chicken Shells

Simple, delicious dinner.

2 cups of chicken broth
2 chicken breasts, cooked
1 medium-sized onion
1/2 can sweet corn
1 celery rib
1 cup salsa
2 cups tomato sauce
1.5 cup red wine
3 cups small shell pasta
Salt & pepper to taste

1. Put shells on the stove and cook according to instruction on the box. I used shells with some other types of pasta for variety.

2. Chop the onion and sweat on medium-low heat.
3. Dice chicken breasts into cubes. Add into pan when onions become translucent.
4. While the chicken is browning, finely chop the celery and throw into the pan as well. Also add half a cup of chicken broth.
5. Get your favorite salsa and add about a cup to the pan. Depending on how spicy you like your food, add more/less. Stir into the contents of the pan.

6. Pour in another half a cup of broth. Now is also a good time to add corn.
7. Let that reduce for a couple of minutes. By this time the shells should be ready. Drain them and add to the pan. Stir everything together.
9. Add tomato sauce to give it some color and more flavor.
8. Pour in the wine, a cup of broth, salt, pepper and 2 teaspoons of dry garlic or any other seasoning you want. Mix well and let it reduce, 8-10 minutes.

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