Chicken Pasta E Fagioli
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 tablespoons olive oil
- 2 large celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1⁄2 cup water
- 1 (28 ounce) can peeled Italian tomatoes
- 5 1⁄2 cups chicken broth
- 1 lb chicken tenders, cut in bite size pieces
- 2 (15 ounce) cans cannellini beans, un-drained
- 5 ounces ditalini, cooked according to package directions (tiny tubes, about 1 cup)
- 1⁄4 cup chopped fresh basil
- salt & freshly ground black pepper, to taste
- 1⁄2 cup grated parmigiano-reggiano cheese
directions
- In a large, heavy saucepan, heat olive oil over medium heat. Sauté’ celery, carrots, garlic and onions in oil about a minute. Add water and let vegetables steam another minute. Stir in chicken broth & tomatoes and bring to a boil.
- Reduce heat and simmer 3 to 4 minutes or until vegetables are tender. Add chicken tenders. Stir in cannelloni beans and their liquid, return to simmer and cook, stirring once, another 7 minutes. Stir in ditalini, return to a simmer and cook an additional 3 minutes. Serve hot garnished with Parmigiano cheese.
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RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .