| DELICIOUSLY DIFFERENT CHICKEN SOUP |
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Proudly submitted by: Pat from Cincinnati, Ohio Makes 4-6 servings4 boneless, skinless chicken breasts 2 links smoked, sweet Italian sausage sliced very thin 2 yellow onions diced 1 red and green pepper diced 1 large can of fat-free chicken broth 1 package pesto sauce mix Juice of 1 lemon 1/4 cup Worcestershire sauce for chicken 1 tablespoon CRISCO Oil 1 tablespoon onion powder 1 teaspoon garlic powder 3 bay leaves Salt and Pepper 2 chicken bouillon cubes 1 cup Bowtie pasta grated Romano or Parmesan cheese Combine Crisco Oil, lemon juice and Worcestershire sauce in a non-reactive dish or sealable plastic bag. Pierce chicken with fork and aggressively season with salt and pepper. Place in marinade for at least 4 hours or overnight. Turn slow cooker on high. Combine all other ingredients in slow cooker. Remove chicken from marinade. Discard marinade. Add chicken to slow cooker and cover. Cook for 4-6 hours. Remove bay leaves. Stir to break up chicken (it should be falling apart tender). Taste and readjust seasoning. Cook bowtie pasta according to directions and add to mixture. Top with a generous amount of grated Romano or Parmesan cheese (or both). Serve with your favorite crusty bread and tossed green salad. |
