Brought to you by WOU Campus Dining
Featuring Susan Millan
Cook 2
Ingredients
1/2 Cup Onions
1/2 Cup Bell Pepper
1/2 Cup Carrots
2 Chicken Breast
2 Tbsp Oil
1/2 Cup Chicken Base
1 Tsp Salt
1 Tsp Pepper
1 Tbsp Italian Seasoning
1 Tsp Garlic Powder
1 1/2 Cups of Pasta
Optional: 1/2 Cup Celery, 1 Tbsp Fresh Chopped Garlic, 1 Tsp Lemon Juice
Preparation
1.Dice onion, bell peppers and carrots. Place into a bowl and set aside.
2. On a cutting board, dice 2 cups of chicken breast. (Make sure to trip the fat off) Place into bowl.
Important: Avoid cross contamination from handling raw chicken, remove cutting board, wash hands well and clean/sanitize your prep area and wash hands again.
3. Heat oil on low-medium heat and add chicken. Cook for a few minutes until browned.
4. Add vegetables and continue to saute stirring frequently for another 3 minutes
5. Add water and chicken base
6. Add salt, pepper, italian seasoning and garlic powder
7. Allow soup to cook on low heat partially covered for 25 minutes
8. Add uncooked pasta and cook until pasta is done, about 8 minutes.
