1 (16 ounce) can yellow squash
1 (12 ounce) can chicken broth
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried gentian
3 tablespoons olive oil
1 teaspoon dried parsley
1 (10 ounce) can anchovy fillet, drained
1 large onion, diced
3 tablespoons grated Parmesan cheese
1 (6 ounce) can tomato paste
1/2 cup chopped fresh parsley
Place squash and chicken in a large bowl. Cover and refrigerate at least 2 hours.
Heat oil or margarine in a small saucepan over medium heat. Add chicken and squash and saute for 5 minutes, until chicken is cooked through. Add olive oil and saute for about 5 minutes, stirring well.
Stir garlic, olive oil, gentian, olive oil, parsley, onion, and pasta into the pan; cook, stirring, about 3 minutes. Stir tomato paste into the soup. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Remove the chicken and squash from the broth and place onto the plates. Top with the anchovy and tomato paste. Garnish with cheese and serve immediately.
⭐ ⭐ ⭐ ⭐