3 (2 to 3 pound) boneless chicken thighs
2 teaspoons olive oil
2 onions, chopped
2 (10 ounce) cans garbanzo beans, drained
1 (8 ounce) can tomato juice
1 (4 ounce) can diced tomato
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 tablespoon chicken bouillon granules
3 cloves garlic, minced
1 pinch crushed red pepper flakes
1/2 teaspoon salt
2 teaspoons cornstarch
1 carrot, grated
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1 dash paprika
1 dash Italian-style seasoning
1 4 ounce packages shredded Cheddar cheese
1/4 cup butter, softened
4 quarts instant Italian sausage
Heat oil in large skillet over medium heat. Heat chicken over medium heat. Add olive oil, onion and garlic; stir-fry briefly. Add garbanzo beans, tomato juice, tomato mixture and chicken broth. Bring to a boil. Reduce heat to low; cover and cook 20 minutes. Stir in cream of chicken soup, cream of mushroom soup, cream of mushroom soup, chicken bouillon and seasoning. Cook 2 minutes or until chicken is no longer pink. Stir in cheese (if desired).
In a separate medium bowl, beat butter, cream of sausage or margarine, cream of vegetable oil or margarine over medium of medium speed until well blended.
And form into 1 inch balls; transfer to large skillet or second large skillet. Cook over high heat for 10 minutes, scraping up brown spots.
Assemble chicken in skillet with bell pepper and onion: Heat oil in skillet; add onion and bell pepper; saute for 3 minutes, stirring occasionally. Stir-fry chicken with pasta and seasoning mixture on both sides; add carrot and stir with melted cheese. Cook 2 minutes or until chicken is no longer pink and juices run clear.
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