Tuesday, March 9, 2010

We're Back!




And we're stronger than ever! Sorry for the long sabbatical!! This past year has been wonderful and full of changes. My son was born last April and since then we've been on the go!


The Divas In The Kitchen has had a major overhaul and is spreading like wildfire! There are so many divas out there doing so many good things!


Then, there is HOT TOPS!(tm) - our bottlecap necklace fundraiser! We customize these bottlecaps to fit any design or logo, sell them to charities, schools and organizations, and help them raise money for their own cause!
Also, we're getting to re-launch our website: www.thedivasinthekitchen.com. Thanks to our web designer, Brent Friar of BNR Branding, we will have a new look coming soon.
Thank you for visiting us and start tuning in again!
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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com

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