This recipe is very easy to double or even quadruple to serve more people.
Half of a 16-ounce can of tomatoes
or about 1 cup
Half of a 10-oz. pkg. of frozen mixed vegetables
or about 1 cup
1/3 cup Elbow macaroni, uncooked
1/4 cup Onion, chopped
1/4 teaspoon Oregano
1/4 teaspoon Salt
1/8 teaspoon Garlic powder
dash Pepper
1 Bay leaf
1 cup chicken broth
3/4 cup cooked, diced chicken
Break up large pieces of tomatoes. Place all ingredients except chicken into saucepan.
Bring to a boil. Reduce heat and boil gently,uncovered, until macaroni is tender--about 15 minutes. Stir several times to prevent macaroni from sticking.
Add chicken. Heat to serving temperature. Remove bay leaf before serving.
Half of a 16-ounce can of tomatoes
or about 1 cup
Half of a 10-oz. pkg. of frozen mixed vegetables
or about 1 cup
1/3 cup Elbow macaroni, uncooked
1/4 cup Onion, chopped
1/4 teaspoon Oregano
1/4 teaspoon Salt
1/8 teaspoon Garlic powder
dash Pepper
1 Bay leaf
1 cup chicken broth
3/4 cup cooked, diced chicken
Break up large pieces of tomatoes. Place all ingredients except chicken into saucepan.
Bring to a boil. Reduce heat and boil gently,uncovered, until macaroni is tender--about 15 minutes. Stir several times to prevent macaroni from sticking.
Add chicken. Heat to serving temperature. Remove bay leaf before serving.
