Monday, February 24, 2014
Chicken + Pasta Chowder
This winter has been brutal for everyone I think. Here in TN we have had the most depressingly cold and dreary days. The kind that make you want to climb back in bed as soon as you get up. These are definite comfort food days and I have a great comfort food dish for you. This just may be worth getting out of bed for. It is a rich and hearty Chicken and Pasta Chowder with sweet corn and salty bacon. I am comforted by just the thought of it.
Hubby and Sweet Girl made this for us one night when Hubby had a craving for a Pasta Fagioli I made a while back. He wanted to go to the store and grab the ingredients and when he asked me what I needed I had to admit, "Ummmm not sure - the recipe I use is on the side of the bag of d'itallini in the pasta aisle. It's a bag not a box but I'm not sure of the brand (note to self: write the recipe down)"
Well, I'm not sure what happened in the pasta aisle but they come home with a box of Creamette Small Shells and decided they wanted to make the recipe on the back of that box. I've said it before and I'll say it again, if my kids show any interest in a recipe and want to get in the kitchen, we encourage them. So we had Chicken and Pasta Chowder instead of Pasta Fagioli and it was so rich and delicious. The corn added a touch of sweetness and the bacon added the right amount of saltiness and crunch. The perfect comfort food for the dreary day and really any day...enjoy!!!
recipe from Creamette
1/2 box of Creamette small shells, uncooked
4 slices of bacon
1 lb boneless and skinless chicken breast or thighs cut into 1 inch pieces
1/2 cup chopped onions
2 tablespoons AP flour
5 cups of milk
4 teaspoons of chicken bouillon
1 teaspoon dried basil
1/4 teaspoon pepper (or to taste)
1 cup frozen corn or 1 can of drained corn
Cook pasta according to package directions.
In a large saucepan, over medium heat, cook the bacon until crispy. Remove when done and set aside.
Drain the fat reserving 3 tablespoons of the drippings.
In the same pan add the chicken and onions and cook until the chicken is tender. Add in the flour and stir until smooth. Gradually stir in the milk and then the bouillon. Add in the basil and pepper. Cook and stir everything until it begins to thicken and get bubbly.
Stir in the shells and the corn.
Serve topped with crumbled bacon and a little extra pepper.
makes 6-8 servings
One year ago I made Chocolate Cream Cheese Hamentaschens
Two years ago I made Stuffed Cabbage Casserole
Three years ago I made Buckets for Organizing the Kids Stuff