Cooler (some might say cold) weather is the perfect time to break out the chili recipes, if you haven’t already. I’m sharing a Creamy Italian Chicken Chili recipe that not only adds pasta, but is rich, creamy and will keep you warm on the coldest of days. No matter […]
Click here to view original web page at news.yahoo.com
Cooler (some might say cold) weather is the perfect time to break out the chili recipes, if you haven't already. I'm sharing a Creamy Italian Chicken Chili recipe that not only adds pasta, but is rich, creamy and will keep you warm on the coldest of days.
No matter what chili recipe you use, crackers are always appropriate. This spiced up version will elevate your meal and offer some variety when you entertain. They have a little kick to them, but you can alter the amount of spice to your taste.
When making these crackers, don’t be concerned the oil will cause the crackers to be soggy. They turn out perfect every time. They’re a great snack by themselves, served along side a cheeseball or with your favorite soup.
You know I can't share recipes without including a dessert to complete the meal.
Since the first day of winter isn't until Dec. 21, it's technically still fall and I'm going to make the most of pumpkin spice recipes. The pumpkin bars are gooey, crunchy, and topped with streusel. Enjoy them while you can!
Ingredients:
3 cups uncooked small pasta (Ditalini, small shells, etc.)
6 tablespoons butter
1 small onion, diced
1 1/2 cups diced carrots
1 cup diced celery
3-4 cloves garlic, minced
6 tablespoons flour
8 cups chicken stock
3 cups cooked, shredded chicken
2 (14.5 oz) cans diced tomatoes
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
2 cups Half & Half
2 Tbsps. fresh basil, chopped, plus more for garnish
1/2 cup grated Parmesan cheese, plus more for garnish
Salt and pepper, to taste
Directions:
Cook pasta according to package directions. Drain and set aside.
Meanwhile, add butter to a large pot over medium heat and saute onions, carrots, celery and garlic until vegetables are tender. Stir in flour and cook a few minutes longer.
Whisk in chicken stock and simmer until liquid begins to thicken slightly. Add cooked chicken, diced tomatoes, Italian seasoning, red pepper flakes and Half & Half. Season with salt and pepper, to taste. Simmer for 15-20 minutes.
