1 cup cold water (105° F/45 degrees C)
1/4 cup dry white wine
1 tablespoon ghee
3 1/2 pounds skinless, boneless chicken breast meat
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1/2 teaspoon chili powder
1 1/2 teaspoons dried parsley
salt to taste
1/4 chicken bouillon granules
2 carrots, chopped
4 cloves garlic, chopped
salt to taste
small (4 ounce) chunk mozzarella cheese, cubed
2 tomatoes
2 cups baby carrots
1 cup fresh mushrooms
1 cup chopped peaches
1/2 cup tomato sauce
1 cup beef stock
To AIN/3302 1 cup tap water, bring to a boil.
Stir in dry wine and ghee then cool. Place curd cheese in a medium bowl. Add tomato paste, Worcestershire sauce, chile powder, dried parsley and salt to taste to taste, and let cool.
Meanwhile, bring a large pot of lightly salted water to a boil. Saute tomatoes until tender.
Heat tomato sauce and beef stock in a large skillet over medium-high heat. Cook tomatoes until golden, stirring frequently. Stir in table salt; cook until the cheese is almost melted and a knife inserted just slightly comes out clean. Simmer about 5 minutes, or until sauce thickens. Remove from heat, stir in carrots and garlic. Stir in cooked cheese- and mushrooms- and return cream/fish/chili/1/2 cup, if desired.
Preheat oven to 375 degrees F (190 degrees C).
Serve hot with hot pasta.