 Catalonian Stew
Makes 6 servings
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Image © Publications International, Ltd.
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Catalonian Stew
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Ingredients
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2
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boneless skinless chicken breasts, cut into bite-size pieces
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3
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ounces pepperoni, diced
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1
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tablespoon vegetable oil
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2
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cans (15 ounces each) tomato sauce
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3
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cups chicken broth
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1
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cup pimiento-stuffed green olives, halved
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2
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tablespoons sugar
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8
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ounces uncooked rotini or other shaped pasta
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1/3
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cup chopped fresh parsley
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1/8
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teaspoon crushed saffron, optional
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1
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cup (4 ounces) SARGENTO® Fancy Mild or Sharp Cheddar Shredded Cheese
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1
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cup (4 ounces) SARGENTO® Fancy Monterey Jack Shredded Cheese
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In Dutch oven, cook chicken and pepperoni in oil over medium heat until chicken is lightly browned, about 5 minutes; drain. Add tomato sauce, chicken broth, olives and sugar. Bring to a boil; reduce heat and simmer, covered, 15 minutes. Return to a boil. Add rotini, parsley and saffron, if desired; cover and cook an additional 15 minutes or until pasta is tender. Combine Cheddar and Monterey Jack cheeses in small bowl. Spoon stew into 6 individual ovenproof serving bowls; sprinkle evenly with cheese. Bake in preheated 350°F oven about 5 minutes or until cheese is melted.
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© Sargento® Foods Inc.
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Printed
from fbnr.com
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