3 tablespoons olive oil
1 cup chopped onion
2 tablespoons chopped celery
1 green bell pepper, thinly sliced
1 (15 ounce) can frozen broccoli, drained and chopped
2 tablespoons chopped fresh parsley
1 tablespoon paprika
1 teaspoon dried rosemary
1 (3 ounce) can tomato paste
2 (15 ounce) cans Italian-style diced tomatoes with green chile peppers
1 (16 ounce) container white wine
Heat olive oil in a large skillet over medium heat. Add onion, celery and bell pepper and saute until tender. Reduce heat to medium-low; cover; add chicken and mushrooms.
In a small bowl, mix kaleidoscope olive oil, broccoli, chicken and mushrooms; pour into large skillet. Season with Italian dressing. Bring to a boil; reduce heat to low.
Cover and simmer 10 to 12 minutes. Remove pan from heat and chill celery mixture until chilled. Sprinkle celery mixture over chicken and mushroom mixture.
Cover and simmer 10 minutes; remove pan, leaving celery mixture to cool.
Using knife or fork, pull chicken mixture from celery mixture and place into pan. Sprinkle tomato paste over chicken mixture and pepper mixture. Place under heat until just melting. Cover tightly and cook and stir 30 seconds more, until heated through.
I followed the recipe exactly making no changes and these were delicious--wonderful texture, delicious taste, and great texture/texture. I tested on family and they all gave the same thumbs up!<|endoftext|>Commonly misdiagnosed as Attention Deficit Hyperactivity Disorder (ADD), learning to treat
very good, a little bland, i added 5 thyme garlic a little chili powder, some garlic powder and cracked black pepper to the second batch and they came out better
Flaws in the recipe: 1. I cooked the pasta according to the instructions, removing the bay leaves and shredding it, then adding it to a bowl with the remaining pasta, before putting it in the fridge. It stayed alittle crispy. 2. The squash and chicken tend to be way too squashy for my taste. I'd recommend doubling the chicken and tossing it in the mix before broiling, or sauteed onions for an added pop of color. 3. The red sauce is too strong for me. I'd recommend reducing the amount according to the package directions, or cooking the squash in another oven (steamer will do) for another 10 minutes. 5. The fresh cooked tomatoes are the best part of the dish, they're the only thing that keeps it interesting.
I have made this several times and I can vouch for the following reasons. 1. It is SUPER easy. Less than 15 minutes. That is super quick in my house. I prep my veggies the night before I want to bake and put them in a ziplock bag, zip and give them a shake. No muss, just zip them and throw them in the oven. No problem. I don't get any dirty. My kids don't care what I put in the sauce. They eat it. It's not like I go back to the store and buy new sauce. I put the sauce in my potatoes and they do the talking for me. SUPER Cute!
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