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I like to cut corners where I can, so some of the things in my pot tonight are convenience items: Frozen diced chicken from GFS, jarred minced garlic, jarred pizza sauce and Better Than Boullion Reduced Sodium Chicken Base boullion paste. The boullion paste is a new find for me. I found it on the shelf next to the boullion cubes and broth, and it is a pretty cool product. The jar makes 38 servings of 8 oz of chicken stock by mixing one teaspoon with 8 oz of boiling water. That means you can keep the makings of 2 gallons and 3 pints worth of stock in less space than one can! You do have to refrigerate it after you open it, but that's better than keeping one of those tetrapack cartons in there. All that notwithstanding, if you have homemade and want to use it, go for it, it will probably be so much better.
Another bonus, for my Jewish readers, using the right versions of the ingredients, this delicious beauty is kosher (as long as you skip the Parmesan cheese I cheese I used to top mine).
- 2-3 cups cooked, diced chicken
- 1 Tablespoon olive oil (I used the left over oil from a jar of sun dried tomatoes for extra flavor)
- 1 Tablespoon minced garlic
- 1 package Live G Free fusilli (Aldi GF brand)
- 3 teaspoons boullion paste (or 3 cubes/3 envelopes, etc.)
- 3 cups water + 2 Tablespoons*
- 1/4 cup pizza sauce or thick tomato sauce
- 1 Tablespoon corn starch
- Heat the oil, garlic, and chicken in a large frying pan or skillet with a lid
- Once chicken is lightly browned, add pasta, boullion paste, 3 cups of water and pizza sauce
- Stir all ingredients, cover and simmer for 5-8 minutes
- Remove lid and stir
- Continue simmering for another 5 minutes or until the liquid reduced to a sauce
- Combine 2 Tablespoons of water with cornstarch and add to the pot, stir to combine
- Remove from heat and let sit for a few minutes to allow sauce to thicken
- Eat. All. The. Deliciousness!
*Make sure the water you use to mix with the corn starch is cool or cold. Warm or hot water will not combine well with the corn starch, which is why you can't just add the corn starch to the pot.