Approximately 600 calories per person – Serves 2
- Prep time: about 10 minutes
- Cook time: about 40 minutes
- Total time: just under an hour
Ingredients
- 1 12.5 ounce can of chicken breast (Kirkland)
- 4 ounces (113 grams) dry spiral pasta
- 3 ounces (85 grams) carrots
- ½ head of garlic
- 1 celery stalk
- 3 ounces (85 grams) shallot
- 1 jalapeño, if you like heat
- 1 tablespoon (Tbsp) olive oil, divided
- 1 tablespoon (Tbsp) butter, divided
- 1 teaspoon (tsp) dried thyme leaves
- 1 teaspoon (tsp) dried cilantro
- 2 bouillon cubes, crumbled
- 4 cups water
- 2 tablespoons (Tbsp) sherry cooking wine
- 1 tablespoon (Tbsp) Maggie Sauce or soy sauce
- Salt and pepper to taste
- Garnish
- 4 tablespoons (Tbsp) sour cream
- 2 tablespoons (Tbsp) fresh Italian parsley
- 1 teaspoon (tsp) dried dill
- ½ teaspoon (tsp) dried lemon peel
Steps
- Preparation
- Peel and cut carrots into ½-inch cubes. Place in a small bowl.
- In another small bowl place the following.
- Peel and roughly chop the garlic.
- Halve the celery lengthwise, then sliced ½-inch thick.
- Finely chop the shallot.
- Sliced and chop the jalapeño, if you like heat.
- Sherry cooking wine, Maggie sauce, cilantro, and thyme.
- Place bouillon cubes in 4 cups of water and heat to dissolve, set aside.
- Rough chop the Italian parsley and place in a bowl for garnish.
- Pasta
- Cook the pasta al dente as per package, set aside.
- Cooking
- In a pot, heat ½ tablespoon (Tbsp) oil and ½ tablespoon (Tbsp) butter over medium-high (induction 320).
- Add the carrot and cook for 4 minutes.
- Add the small bowl of veggies and spices and ½ tablespoon (Tbsp) olive oil and ½ tablespoon (Tbsp) butter to the pot, season with salt and pepper to taste, and cook, stirring, until carrots are tender.
- Add the bouillon broth and bring to a boil.
- Add the can of chicken and juices and cook until chicken is warmed.
- Turn off the heat.
- Put it all together
- Add the cooked pasta to the pot
- Season to taste with salt and pepper.
- Toss well.
- Serve
- Divide among two bowls.
- Garnish with a spoonful of sour cream, fresh parsley, dried dill, and lemon peel.
All of Living in Beauty Recipes
We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”