Chicken & pasta stew ^

4 servings

Ingredients

Quantity Ingredient
2½ pounds Chicken
6 cups Water
1 teaspoon Salt
3 Whole allspice
3 Peppercorns
½ Bay leaf
1 cup Soup vegetables such as carrot, onion, leek, celery, or turnip
1 tablespoon Vegetable oil
1 Onion, diced
2 cloves Garlic, dliced
2 cups Diced eggplant
2 cups Diced zucchini
2 cups Skinned and diced tomato
1 Sprig fresh thyme OR-
¼ teaspoon Dried thyme
½ cup Pasta of your choice

Directions

Place chicken in large saucepan. Cover with water and add salt, allspice, peppercorns and bay leaf. Bring to a boil, skimming as needed. Simmer, uncovered, for 1½ hours. Add chopped soup vegetables to chicken after first half hour of cooking. Heat oil in separate saucepan. Add onion and garlic; saute until translucent. Add diced eggplant, zzucchini, tomatoes and thyme, continuing to saute 10 minutes more. Strain chicken broth. Add 1 cup to vegetables in saucepan. Cook pasta in remaining broth to desired doneness. Remove chicken from carcass and cut into bite sized pieces; add to vegetables. Pour pasta and cooking broth over chicken vegetable miture, stirring until well mixed. Serve hot.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-26-95

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