Fauxsghetti.  That’s an awful title, isn’t it?  But it was a great dish, so I am sharing.

The boys like Italian sausage for dinner, but I can’t stand the stuff, so while I was cooking for them, I whipped up a little something different for me.  For them, I made sweet Italian sausage with angel hair pasta and marinara sauce.  For me, I cooked up some turkey bacon (3 strips), extra crispy, scrambled 1/4 cup of egg beaters with salt, pepper, and a TBS of shredded cheese, crumbled my bacon into my eggs and mixed that into 1 cup of the angel hair and marinara.  It was tasty!  And rather filling.  And bacon.  (And, if you’re counting–like P, who asked for it–this is 10 PPV.  There you go, P!)

I like to use the Buitoni pasta, found in the dairy section of the grocery store.  It’s got a better taste than the dried, box pasta.  I use the Buitoni marinara sauce, too.

 

Also, I think I’ve finally got my chicken soup recipe down to perfection.  I made a huge pot over the weekend, and I impressed myself!  It was velvety and luscious, and I’ve been enjoying it for lunch every day since.  It’s light, but full of good-for-you stuff, and full of flavor.

You will need:

3 chicken breasts on the bone, with skin

3 yellow squash, small to medium (cut into 1/4 inch bits)

3 zucchini, small to medium (cut into 1/4 inch bits)

2 cups of carrots (chopped, baby, shredded, however you like them)

2 TBS garlic paste

1 TBS basil paste (or fresh basil to taste)

2 TBS chicken consomme (I use Telma)

1 beef bouillon cube

6 cups water

1 TBS olive oil

Salt & Pepper to taste

In a heavy stew pot, warm the olive oil, garlic and basil.  When the pot bottom is hot, place your chicken breast in, meaty side down, and brown the skin for about two minutes.  Then, add enough water to cover the chicken.  Bring to a boil for 20 minutes and add the consomme and bouillon cube, then cook on a medium heat for about an hour, hour and a half (depending on how you like the chicken–I like it falling off the bone).

Remove the chicken from the stock and skim out any skin.  Add all the veg to the stock, add the rest of your water, and bring to a boil, then reduce to medium heat.

Strip two of the breasts and shred the meat, then return it to the stock and cook with the vegetables until those are tender.  Remove from heat and let cool.

Shred up your remaining chicken breast and make some chicken salad to serve on greens or in a sandwich as a side to the soup.  Nom Nom Nom.

A two cup serving of the soup is 3PPV