1 cup butter, softened
6 skinless, boneless chicken breast halves
1 (4 ounce) can Fried Chicken Ortizo with juice
1 large onion, diced
6 cloves garlic, crushed
1 (3 ounce) package instant french press coffee beans
1 cup milk
1 tablespoon brown sugar
1 tablespoon dried minced onion
1 cup chopped celery
1 1/2 cups chicken broth
1 (16 ounce) can garbanzo beans (chickpeas), drained
Place butter in a large skillet over medium heat. Add chicken, turning frequently, until no longer pink. Drain, cool, and remove skin.
In a medium bowl, drain onion, garlic and sausage; stir into the skillet with chicken. Cook over medium heat until chicken is no longer pink, about 10 minutes.
Stir chicken mixture into the pan with onion, garlic and pasta. Stir gently and cook at medium for 12 minutes; add meatballs and chicken broth. Simmer heavily over medium heat for 5 minutes. Add garbanzo beans and chicken broth and bring to a boil. Reduce heat to low and stir until all ingredients are hot. The mixture will thicken up. Serve hot.
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