Chik'n Cacciatore

[Guest guest]

I bought my first can of Worthington Fri-Chik and this is what I did

with it. I used Lawanna's Tofu Cacciatore recipe (in the not-chicken

folder under Substitutes) as a base and omniDHP says, " For a

not-chicken cacciatore it's pretty cacciatore. " This is nice and

hearty and flavorful. Thanks Judy & everyone for all the info and

recommendations on the Worthington line; I will buy more!

Peace,

Diane

 

 

Chik'n Cacciatore

 

1 tsp olive oil

3 large cloves garlic, finely minced

3/4 cup broth from the can of Fri-Chik

3 Tbs tomato paste

1 can Worthington Fri-Chik, drained & cut in bite-size pieces

1 14.5 ounce can diced tomatoes

1/2 lb button mushrooms (I was short & added a sliced portabello)

1/2 cup merlot or dry red wine

1 bay leaf

1/2 tsp dried basil

pinch black pepper

 

In a large deep skillet, heat the olive oil over medium heat. Add the

minced garlic and sautee briefly, less than two minutes. Add the

broth and tomato paste, stirring to blend. Stir in all the remaining

ingredients. Bring to a boil, cover and reduce heat to simmer 20

minutes. Uncover and simmer another 20 minutes or until thick and the

mushrooms are tender.

 

Serve over spaghetti or your favorite pasta.

[Guest guest]

Diane,

This sounds good. I'm so glad you bought and enjoyed the Worthington Fr-Chik.

I just LOVE that stuff. I bet you love the other things in the Wothington/Loma

Linda line of products.

Cheers,

Judy

-

strayfeather1

Saturday, January 20, 2007 10:12 PM

Chik'n Cacciatore

 

 

I bought my first can of Worthington Fri-Chik and this is what I did

with it. I used Lawanna's Tofu Cacciatore recipe (in the not-chicken

folder under Substitutes) as a base and omniDHP says, " For a

not-chicken cacciatore it's pretty cacciatore. " This is nice and

hearty and flavorful. Thanks Judy & everyone for all the info and

recommendations on the Worthington line; I will buy more!

Peace,

Diane

 

Chik'n Cacciatore

 

1 tsp olive oil

3 large cloves garlic, finely minced

3/4 cup broth from the can of Fri-Chik

3 Tbs tomato paste

1 can Worthington Fri-Chik, drained & cut in bite-size pieces

1 14.5 ounce can diced tomatoes

1/2 lb button mushrooms (I was short & added a sliced portabello)

1/2 cup merlot or dry red wine

1 bay leaf

1/2 tsp dried basil

pinch black pepper

 

In a large deep skillet, heat the olive oil over medium heat. Add the

minced garlic and sautee briefly, less than two minutes. Add the

broth and tomato paste, stirring to blend. Stir in all the remaining

ingredients. Bring to a boil, cover and reduce heat to simmer 20

minutes. Uncover and simmer another 20 minutes or until thick and the

mushrooms are tender.

 

Serve over spaghetti or your favorite pasta.