Eat Your Veggies Chicken Soup

Eat Your Veggies Chicken Soup

by | Sep 17, 2014 | Recipes

Eat Your Veggies Chicken Soup

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe By Potato Goodness. Eating your veggies is easy for kids with this hearty chicken soup. It’s packed with protein and potassium, yet contains only 2 grams of fat per serving. Eat Your Veggies Chicken Soup
Ingredients
  • 1 CAN (14 OUNCES) FAT-FREE, REDUCED-SODIUM CHICKEN BROTH
  • ⅔ POUND (2 MEDIUM) UNPEELED WHITE OR RED POTATOES, CUT INTO ½-INCH CHUNKS
  • ⅓ CUP EACH THINLY SLICED CARROT AND CELERY
  • ⅓ CUP CHOPPED ONION
  • 1 CAN (14.5 OUNCES) DICED TOMATOES WITH LIQUID
  • 1 CUP WATER
  • 6 OUNCES BONELESS, SKINLESS CHICKEN BREAST, CUT INTO ½-INCH CHUNKS
  • ⅓ CUP EACH FROZEN CORN KERNELS AND PEAS
  • SALT AND PEPPER, TO TASTE
  • ½ TEASPOON DRIED THYME LEAVES (OPTIONAL)
 
Instructions
  1. IN 3-QUART SAUCEPAN, BRING BROTH, POTATOES, CARROT, CELERY AND ONION TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES. ADD REMAINING INGREDIENTS EXCEPT SALT, PEPPER AND THYME. RETURN TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES OR UNTIL POTATOES ARE TENDER AND CHICKEN IS COOKED THROUGH. SEASON WITH SALT, PEPPER, AND THYME.
 


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Chicken Tinga

Chicken Tinga

by | Jul 24, 2014 | Recipes

Chicken Tinga

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe from Hunt’s Chicken thigh recipe simmered with tomatoes and spicy chipotle peppers before shredding and topping with queso fresco and avocado. Chicken Tinga
Ingredients
  • PAM® ORIGINAL NO-STICK COOKING SPRAY
  • 1-1/4 POUNDS BONELESS SKINLESS CHICKEN THIGHS
  • ¼ TEASPOON GARLIC SALT
  • ½ CUP CHOPPED YELLOW ONION
  • 1 CAN (14.5 OZ EACH) HUNT’S® DICED TOMATOES, DRAINED
  • 1 CAN (8 OZ EACH) HUNT’S® TOMATO SAUCE
  • ⅓ CUP CHOPPED CHIPOTLE PEPPERS IN ADOBO SAUCE
  • ½ CUP CRUMBLED QUESO FRESCO CHEESE
  • ½ CUP CHOPPED AVOCADO
  • HOT COOKED RICE, OPTIONAL
 
Instructions
  1. SPRAY LARGE SKILLET WITH COOKING SPRAY; HEAT OVER MEDIUM-HIGH HEAT. ADD CHICKEN; SPRINKLE WITH GARLIC SALT AND COOK 3 TO 5 MINUTES OR UNTIL BROWNED ON BOTH SIDES.
  2. ADD ONION; COOK UNTIL TENDER. ADD DRAINED TOMATOES, TOMATO SAUCE AND PEPPERS; STIR TO COMBINE. REDUCE HEAT TO LOW; SIMMER 20 MINUTES, STIRRING OCCASIONALLY.
  3. REMOVE CHICKEN FROM SKILLET; SHRED WITH TWO FORKS. RETURN CHICKEN TO SAUCE MIXTURE; STIR TO COMBINE. SPRINKLE EACH SERVING WITH CHEESE AND AVOCADO. SERVE WITH RICE, IF DESIRED.
 
 
 
 
 
 
 


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Chicken Milano

Chicken Milano

by | Jul 17, 2014 | Recipes

Chicken Milano

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Bring the flavors of northern Italy into your kitchen with this classic, heart-smart dish from Del Monte. It’s a quick and simple recipe that will leave your family warm and satisfied.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH BASIL, GARLIC AND OREGANO-NO SALT ADDED
  • 1 CAN (8 OZ.) DEL MONTE® TOMATO SAUCE
  • 8 OZ. LINGUINI PASTA
  • 4 SKINLESS, BONELESS CHICKEN BREAST HALVES
  • ½ CUP RED OR WHITE WINE
  • 8 OZ. SLICED FRESH MUSHROOMS
 
Instructions
  1. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN.
  2. SPRAY LARGE NON-STICK SKILLET WITH VEGETABLE OIL COOKING SPRAY AND HEAT OVER MEDIUM HEAT. ADD CHICKEN AND COOK ABOUT 5 MINUTES, TURNING ONCE.
  3. REMOVE CHICKEN FROM SKILLET AND ADD UNDRAINED TOMATOES, TOMATO SAUCE AND WINE. STIR IN MUSHROOMS.
  4. ARRANGE CHICKEN IN SAUCE AND SIMMER FOR 10-12 MINUTES UNTIL CHICKEN IS NO LONGER PINK IN CENTER AND SAUCE IS THICKENED.
  5. SERVE CHICKEN AND SAUCE OVER LINGUINE.
 
 
 
 
 
 
 
 


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Chicken Basil Risotto

Chicken Basil Risotto

by | Jul 17, 2014 | Recipes

Chicken Basil Risotto

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Red Gold gives us convenience from your pantry – easy to make and good for you too! Just add salad and crusty Italian bread for a flavorful meal. Chicken Basil Risotto
Ingredients
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 ONION, CHOPPED
  • 1 CUP ARBORIO RICE
  • 1 (14.5 OUNCE) CAN CHICKEN BROTH
  • ½ CUP WATER
  • 1 (8 OUNCE) CAN PEAS, DRAINED
  • 6 OUNCES CUBED COOKED CHICKEN, OR 1 (6 OUNCE) CAN CHUNK CHICKEN, DRAINED
  • 1 (15 OUNCE) CAN RED GOLD® CRUSHED TOMATOES
  • 2 TABLESPOONS CHOPPED FRESH BASIL
  • ½ CUP GRATED PARMESAN CHEESE
  • SALT AND BLACK PEPPER TO TASTE
 
Instructions
  1. HEAT OLIVE OIL IN A MEDIUM NON-STICK SAUCE PAN OVER MEDIUM HEAT. ADD ONION AND COOK FOR 5 MINUTES OR UNTIL ONION IS TRANSLUCENT. ADD RICE; STIR TO COAT WITH OIL AND MIX WITH THE ONIONS.
  2. POUR IN BROTH AND WATER. SIMMER COVERED UNTIL STOCK IS ABSORBED, ABOUT 20 MINUTES. STIR IN PEAS, CHICKEN, RED GOLD® CRUSHED TOMATOES, BASIL AND CHEESE. HEAT AND STIR FOR 10 MINUTES. SEASON WITH SALT AND BLACK PEPPER AND SERVE.
 
 
 
 
 
 
 


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Mexican Chicken Soup

Mexican Chicken Soup

by | Apr 30, 2014 | Recipes

Mexican Chicken Soup

Serves: 6-8
 
Another delicious recipe from Chef Andre Carthen at Kathy Ireland Worldwide
Ingredients
  • 1 ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS
  • 6 TBSP OLIVE OIL
  • ½ CUP CHOPPED CELERY
  • 2 CUPS CHOPPED CARROTS (4 CARROTS)
  • ½ RED BELL PEPPER, CHOPPED
  • ½ YELLOW BELL PEPPER, CHOPPED
  • ½ CUP CHOPPED ONIONS
  • 4 LARGE CLOVES GARLIC, CHOPPED
  • 2 TSP GROUND CUMIN
  • 2 TSP SMOKED PAPRIKA
  • 1 TSP GROUND CORIANDER
  • ½ TSP GROUND CHIPOTLE POWDER
  • 1 TSP GROUND CILANTRO
  • 3 (14 OUNCE) CANS CHICKEN BROTH
  • 2 (14 OUNCE) CANS DICED TOMATOES, WITH JUICE
  • ½ CUP CORN OR 1 (14 OUNCE) CAN CORN
  • 1 LIME, JUICE FROM WHOLE, ZEST ½ LIME PEEL
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 CUP SHREDDED MOZZARELLA CHEESE
  • 1 CUP CRUSHED TORTILLA CHIPS
  • 2 AVOCADO – PEELED, PITTED AND DICED
 
Instructions
  1. ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS.
  2. HEAT OIL IN A STOCKPOT AND COOK CELERY, CARROTS UNTIL SOFT – ABOUT 4 MINUTES. ADD PEPPERS, ONIONS AND GARLIC, COOK FOR AN ADDITIONAL 2 MINUTES.
  3. ADD SPICES AND COOK FOR A MINUTE. ADD THE CHICKEN STOCK, AND TOMATOES WITH THEIR JUICE. BRING THE SOUP TO A BOIL, THEN LOWER THE HEAT AND SIMMER FOR 25 MINUTES. ADD THE SHREDDED CHICKEN, LIME JUICE AND SEASON WITH SALT AND GROUND PEPPER TO TASTE.
  4. SERVE HOT TOPPED WITH SHREDDED CHEESE, AVOCADO, CRUSHED TORTILLA CHIPS AND LIME WEDGE.
 
 
 
 
 
 
 


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