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Categories:
olive oil chicken breasts garlic onion celery fresh spinach macaroni water tomatoes basil rosemary oregano salt red pepper fresh parsley Parmesan cheese shredded cheese
Viewed: 82 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 2 large boneless skinless chicken breasts, cut in bite size pieces
- 5 garlic cloves, smashed (can use less if worried about smell)
- 1 large onion, chopped
- 1 cup celery, chopped
- 2 cups fresh spinach, packed
- 1 cup macaroni
- 1 12 cups water
- 1 (14 ounce) can diced tomatoes
- 12 teaspoon dried basil
- 12 teaspoon dried rosemary
- 1 teaspoon oregano
- 12 teaspoon salt
- 14 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley or 2 teaspoons dried parsley
- 34 cup grated dry parmesan cheese
- 34 cup shredded cheese
Method
- Heat olive oil over medium heat in a pan large enough to hold all the ingredients.
- I use a 10" chicken fryer.
- If you don't have one, a dutch oven works as well.
- Add the cubed chicken, onion, celery and spinach.
- Stir until onions are transparent, spinach is wilted and chicken is no longer pink.
- Add macaroni, water, tomatoes & spices.
- Stir until mixture begins boiling.
- Cover and reduce heat to allow mixture to simmer for 18 minutes.
- Stir several times during cooking.
- Add cheeses and stir well until cheese is melted and blended into the remain liquid in the pan.
