Recipe

Olive Garden Heart Healthy Chicken/pasta Recipe


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Ingredients
  • 1/2 c Green bell pepper -- sliced
  • Tomatoes
  • 1 ts Salt
  • Rinsed & drained
  • 1/2 c Ditalini or tubetti, cooked
  • 1 c Tomato -- sliced to 1/4"
  • Fine
  • 1/2 c Olive oil
  • Fine
  • SOUP BASE
  • 1 Clove garlic -- minced
  • 3 c Chicken broth
  • Fine
  • 28 oz Canned italian plum
  • 3 tb Lemon juice
  • 1/2 c Cucumber -- peeled&sliced
  • 1/2 c Mixed herbs -- sliced very
  • WALDINE VAN GEFFEN
  • 3/4 ts Tabasco sauce
  • 1/4 c White or red onion -- sliced
  • 1 ts Sugar -- optional
  • VGHC42A-----
  • 3 tb White wine vinegar

Directions
  • Step #1 This soup should be served cold 35-45~.
  • Step #2 The vegetable & pasta solids should not be added to the base until time of serving or they may become soggy.
  • Step #3 SOUP BASE-Process tomatoes, juice, garlic & herbs.
  • Step #4 Mix in a non-aluminum bowl with olive oil, salt, stock, vinegar, lemon juice, onion, Tabasco & sugar.
  • Step #5 place this in fridge allowing 4 hrs for soup base to chill & marry flavors.
  • Step #6 Prepare the veggies & chill along with the pasta.
  • Step #7 To serve: Soup bowls should be very cold.
  • Step #8 Stir the base well & ladle 6 oz of soup per bowl.
  • Step #9 Add a good tb of mixed veggies & 2 tb of pasta to each bowl.
  • Step #10 Garnish with a few croutons & Sprinkle top the croutons with parmesan & sliced parsley.
  • Step #11 --.
  • Enjoy the OLIVE GARDEN HEART HEALTHY CHICKEN/PASTA recipe

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