Ingredients
4 tablespoons extra-virgin olive oil
4 chicken breasts, pounded out and cut into bite-sized pieces
salt & freshly ground black pepper
3 garlic cloves, chopped
2 large onions, thinly sliced
1 teaspoon red pepper flakes
1 (28 ounce) can pasta-style chunky tomatoes
1 quart chicken stock
1 cup fresh basil, chopped
Directions
1. Heat a large pot over medium-high heat with 2 T of extra-virgin olive oil. Season the chicken with salt and pepper and add to pot. Cook for about 3-4 minutes, or until just cooked through.
2. Remove from the pot and set aside. Add the other 2 T of extra virgin olive oil along with the chopped garlic, onions and red pepper flakes. Cook for about 3-4 minutes.
3. Add tomatoes and the stock, bring to a simmer and cook for about 3-4 minutes. Add chicken back to the pot and cook for 2-3 minutes. Add the chopped basil and stir to combine.
4. Serve soup topped with toasted garlic bread or slices of fresh parmesan cheese.
4 Servings
Recipe from Rachael Ray
Posts
4 comments:
The feta and bacon stuffed chicken breasts sound absolutely delish! Thanks for posting!
Toni
Wow....yum!
:)
I just looked at the recipe in one of the 30 min meals books - I thought it looked familiar. Do you generally enjoy the Rachel Ray recipes or do you find that they just "look" easier on TV?
Thanks - great menu!!
Katrina,
I actually haven't tried many Rachel recipes. I do enjoy watching her show on TV, but my boys are rather picky about ingredients, and she often uses things that are just too weird for them. This soup, though, is very easy to make and tastes great.
Cynthia
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