1 (2 ounce) package Italian style salad dressing
3 cups water
1 large tomato, seeded and chopped
1 large yellow onion, sliced
1 cup red wine
toasted pimento cloves
1/2 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 tablespoons chicken bouillon granules
1 teaspoon dried savory
2 cups chicken broth
2 (3 ounce) cans chopped onion
In a medium bowl, whisk together the Italian-style salad dressing, water and tomato. Set aside. Bring a large pot of water to a boil, and add tomato sauce. Simmer, covering, for about 20 minutes. Drain.
Meanwhile, place celery leaves and slivered almonds in a medium bowl. Stir in tomato sauce, wine, bouillon cubes, sage, thyme, rosemary, chicken bouillon powder and salt. Pour into a large bowl.
Return celery mixture to the saucepan and mix gently with remaining tomato sauce. Heat water to boiling, and stir in tomato sauce. Heat, stirring constantly, for about 20 minutes, stirring occasionally.
Return mixture to pot and cook, whisking constantly, for about 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of water, cream cheese, sour cream, sour cream jalapeno pepper, sage, thyme, rosemary, chicken broth and onion to a boil. Add pasta and chicken. Reduce heat to low, cover, and simmer for about 10 minutes.
Stir parsley and oregano into tomato sauce mixture. Bring to a boil, and reduce heat to low. Simmer, stirring occasionally, for about 5 minutes. Stir in the bread crumbs, bread crumbs, salt and pepper. Return mixture to a slow boil.
Return lentils and tomatoes to pot and heat over medium heat. Add broth if necessary. Simmer until lentils become wilted. Cover, reduce heat, and simmer 2 minutes. Remove from heat and stir in tomatoes and pasta.
Return tomato mixture and lentils to pot and heat over medium heat for one minute, stirring occasionally. Stir in half a cup of chicken broth and simmer for about 15 minutes. Remove from heat and stir in red wine, basil and parsley.