trips, squeeze the juice and set aside.
Heat the
dd garlic, blue cheese and chipotle.
Melt for approximately
urkey, breadcrumbs, egg, granulated garlic and 2 tablespoons of the Parmesan
ombine oil, garlic, chicken broth, and lemon juice. Add chicken and microwave on high
ry tortellini, boil water and add tortellini, cook as directed and drain (have tortellini cooking
In a large pot combine reserved chicken broth, canned chicken broth and garlic.
Add carrots and onions to pot and cook until tender.
Add chicken and cream of chicken soups;stir well.
Stir in broccoli,tortellini, and pepper.
Simmer 15 min, or until broccoli is light colored and tortellini is tender.
Cook and drain tortellini as directed.
While tortellini is cooking, heat oil in
Cook the tortellini in a large saucepan of
Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the
In a large pot, heat the butter until melted.
Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
Add the broth and heat to almost boiling.
Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
Serve hot, topped with parmesan cheese.
f water, the onion and bay leaf, and cook for 1 hour
Melt butter in a saucepan and saute broccoli. Add stock, bring to a boil and simmer for about 8 mins. Remove broccoli and set aside. Mix cornstarch with milk then add to pan. Cook until thickened.
Meanwhile, heat oil in a frying pan and saute the tortellini for about 3 mins. Add 1/2 cup water and simmer for 1 min. Set aside.
To finish, puree soup, bring to a boil and season. Add tortellini and broccoli florets. Serve garnished with parsley.
Heat oil in a large pot over medium heat. Saute onion and celery until soft, about 5 minutes. Add garlic and saute for 1 minute, stirring so that it doesn't stick or burn. Pour in chicken broth and tomatoes. Season with pepper.
Bring soup to a boil. Simmer for 15 minutes. Add tortellini and cook for 5 minutes. Add chicken; simmer until heated through, 3 to 5 minutes. Remove from heat and add spinach; stir until slightly wilted, 1 to 2 minutes.
ot of water.
Cut chicken into 1\" pieces. Set aside
Saute garlic in butter; add broth and bring to a boil.
Add tortellini and cook al dente.
Add cheese, tomatoes and spinach to tortellini and chicken broth.
Cook until spinach wilts, then add basil, salt and pepper.
Serve immediately.
or the boil, whisk broth and flour in a small bowl
Bring water to a boil in a 4 quart dutch oven.
Add tortelllini and asparagus and cook for 4 minutes, drain; rinse in cold water, and drain. Set aside.
Place lettuce, tortellini, and asparagus in a large bowl; add dressing, tossing gently. Add parmesan and croutons. Serve.
Saute garlic in butter; add tortellini and chicken broth and simmer for 2 minutes.
Add spinach, basil and stewed tomatoes and simmer.
Serve with Parmesan cheese.
ndiment/spice recipes.
Remove skin and excess fat from chicken. Marinate chicken in
Wash spinach thoroughly and tear into pieces.
Heat oil in large soup pot over medium high heat. Add bacon, if desired, cooking until lightly browned. Add garlic and onion and cook until browned, about 10 to 15 minutes.
Stir in broth, tomatoes and seasoning and bring to a boil.
Add tortellini and simmer just until tender, about 7 to 10 minutes.
Add spinach, salt and pepper to taste and beans. Heat until warmed through.
Top with Parmesan cheese and serve.