| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 3 |
|
Chicken bouillon cubes |
| 6 |
|
Skinless chicken thighs |
| 1 |
|
Head Escarole, chopped |
| 1 |
t |
Olive oil |
| 3 |
|
Cloves Garlic, minced |
| 1/2 |
|
Red onion, chopped |
|
|
Salt and pepper, to taste |
| 1 |
T |
Rosemary, chopped |
| 1 1/2 |
c |
Pasta, Orichette |
|
|
mins)., mins. |
INSTRUCTIONS
In a large Dutch Oven, boil chicken thighs in water until done (approx
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 6.4 CFF19%
Recipe by: Yvonne Posted to EAT-LF Digest by Penchard@aol.com on Jan
28, 1999, converted by MM_Buster v2.0l.
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