1/2 teaspoon olive oil
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon salt
1 1/4 teaspoons white sugar for anisette
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 1/2 tablespoons vegetable oil
1/2 pound cooked chicken breast meat, cut into 1/2 inch cubes
1/4 cup anchovy fillets
1/4 cup water
1/4 cup vegetable oil
3 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
2 teaspoons olive oil
1 clove garlic, finely chopped
1 clove garlic, minced
1 (4 ounce) can anchovy fillets, drained
1 small onion, sliced
1 medium head cabbage
1/2 cup diced celery
1/2 cup diced carrots
1 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
3 tablespoons olive oil
2 tablespoons marjoram
1/2 teaspoon lemon juice
1/2 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 1/2 teaspoons olive oil
Heat olive oil in a large saucepan over medium heat. Stir in garlic powder, parsley, rosemary, thyme, basil, basil, salt, sugar, red pepper flakes, anchovy fillets, and water. Bring to a boil. Reduce heat to low. Cover, reduce heat, and simmer for 10 minutes.
Stir in chicken broth and salt. Bring to a boil. Reduce heat and simmer for 5 minutes. Return chicken to saucepan and stir in anchovy fillets, celery, carrots, celery, carrots, salt, pepper flakes, marjoram, lemon juice, and sugar. Cover, simmer, reduce heat, and simmer for 5 minutes. Remove from heat, stir, and bring to a boil. Season with marjoram and lemon juice. Pour chicken mixture back into saucepan.
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, reserving marinade.
Return pasta mixture to saucepan and cook over low heat for 1 minute, stirring constantly. Return pasta mixture to saucepan and cook over low heat for 5 minutes, stirring constantly, until heated through (do not boil).
Remove lid from saucepan and add chicken and anchovies over top. Pour chicken mixture into saucepan and stir over low heat until all liquid is absorbed (do not boil). Top with cabbage, onions, and rice. Bring a large pot of water to a boil.
Remove chicken/anchovies mixture from heat and stir in celery, carrots, celery, carrots, celery, celery, celery, celery, celery, celery, celery, celery, celery, celery, celery, cel
⭐ ⭐ ⭐ ⭐ ⭐