INGREDIENTS:
1 medium to large onion, organic,
chopped
4-5 cloves garlic, organic,
minced
¾ c (1 ½ sticks) butter
1 lb chicken, organic
and/or free range, cubed
3 cans (42 oz) chicken
broth, organic
2 fat carrots, organic, sliced
4 stalks celery, organic, sliced
6 handfuls (about 6 oz)
elbow macaroni (I like to buy pasta made of chick peas, lentils or Einkorn
wheat)
Milk (not almond milk, yuk
in this recipe)
DIRECTIONS:
1. Saute onion and
garlic in butter
2. Add chicken and
saute until cooked
3. Add chicken
broth, carrots and celery and cook until crisp-tender
4. Add macaroni
and cook until pasta is done
5. Add a bit of
milk, maybe a cup or so
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