2 pounds thick cut chicken breast meat, cut into 1 inch pieces
1 blooming romaine lettuce - finely torn
1 cucumber, peeled and pitted
1 beef bouillon cube
1 tablespoon salt
1 tablespoon ground black pepper
1 cup uncooked spaghetti
2 onions, chopped
1 cup black olives, chopped
Preheat oven to 425 degrees F (220 degrees C.)
In a medium bowl combine the chicken, lettuce, cucumber, bouillon, salt and pepper and toss well to coat. Transfer to a medium steamer lined with paper towels. Place over a medium bowl and stir to coat.
Fill a 9 x 12 inch casserole dish with boiling water.
Rinse chicken out, chop, set aside and set aside to cool. Warm potato mixture in remaining skillet. Cook, stirring frequently with wire whisk, until all liquid is absorbed. Stir in most of the liquid to form a spreadable dough. Divide dough into 2 equal pieces
Roll each piece piece out to 1/8 inch in thickness.
In a medium saucepan over medium heat add salt and pepper, stirring until dissolved. Gently pour potato mixture over the two filled crusts.
Bake in preheated oven for 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 5 minutes. Serv with pasta.
So delicious and simple!! I marinated it for 1 hour (how convenient...) I combined all ingredients together in a food processor for a bit. Once it was processed, I added it by-passed the water and chillies,and it was complete soup! Absolutely yummy!!!
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