DSC_0152

INGREDIENTS

3 TBSP. OLIVE OIL
1 MED. ONION,DICED
5 CLOVES GARLIC,MINCED
1 FULL CUP OF DICED, ROASTED RED PEPPERS
COARSE SALT AND PAPPER
1TSP. ITALIAN SEASONING
2 ROASTED CHICKEN BREASTS CUT INTO BITE SIZED PEICES
16 OZ. FROZEN ARTICHOKE HEARTS THAWED
6 CUPS CHICKEN BROTH
1/4 TSP. RED PEPPER FLAKES
1 CUP GRATED PARMESAN CHEESE
4 CUPS FRESH BABY SPINACH, STEMS REMOVED
2 CUPS COOKED SMALL PASTA

DIRECTIONS

HEAT THE OIL IN SOUP POT AND ADD THE ONION, GARLIC,RED PEPPERS SALT,PEPPER AND ITALIAN SEASONING.
COOK, STIRRING OFTEN UNTIL TENDER ABOUT TEN MINUTES
MEANWHILE PUREE THE ARTICHOKES WITH ABOUT 1/2 CUP OF CHICKEN BROTH IN A FOOD PROCESSOR UNTIL MOSTLY SMOOTH
ADD TO THE POT WITH THE BROTH AND RED PEPPER FLAKES
BRING TO A SIMMER AND COOK 20 MINUTES. ALWAYS TASTE AS YOU GO ALONG AND ADJUST SEASONINGS
AFTER 20 MINUTES STIR IN PARMESAN, SPINACH, AND CHICKEN PIECES AND COOK UNTIL CHICKEN HEATED THROUGH
MEANWHILE COOK THE PASTA SEPARATELY, DRAIN AND ADD TO POT

SERVES 4-6

COOKS NOTES

THIS LOOKS VERY BLAND AND COULD EASILY FIT INTO A “WHITE DIET” BUT IS DELICOUS
MAKE SURE TO SQUEEZE ARTICHOKES IF WATERY
MELT PARMESAN ON LARGE CROUTONS AND SERVE SOUP TOPPED WITH THESE