MY PASTA FAGIOLI
One of my most requested. It’s not like the pasta fagioli soup, but is a wonderful pasta with the best sauce. For Carol F., who wants to make it for her vegetarian niece for Christmas.
Made with whole wheat pasta, you’ll taste a nuttiness that you won’t get with regular white pasta. You’ll never miss the meat! While the pasta is boiling, make the sauce. Divide recipe in half if you like.
l pound short pasta, boiled
1/2 cup olive oil
1 tablespoon minced garlic
1 can, 28 oz, diced tomatoes with juice
2-3 teaspoons dry oregano – start with 2
3 cans beans: cannellini, kidney or any combination you like, drained but not rinsed
Several handfuls spinach, chard or escarole (opt)
Salt and pepper to taste
Plenty of Parmesan for sprinkling on top
Heat oil and add garlic and oregano. Cook just until garlic is golden. Don’t overcook or it will burn. Add everything else but pasta and spinach. Bring to a boil. Lower to simmer and cook 10-15 minutes. I like to take the potato masher and mash some of the beans into the sauce. Adjust seasonings and add greens, stirring to cook only until wilted. Pour over pasta. Sprinkle with Parmesan.
About Eating 
Hi Rita!
Years ago I cut a recipe for white chicken chili from the C.Enquirer.
My niece is asking for the recipe, and I cannot find it…calls for 2little cans of chopped green chilis(I think)…onions, chicken, chicken broth,but thats all i remember :((
Would you still have a recipe like this??
Please advise and many thanks for all the years of great recipes!
Gail B
gjb7268@gmail.com
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Oh gosh, Gail, you may be sorry you asked – I checked my files and admit I do “tweak” chili recipes depending upon what I have on hand, but here’s all the ones I’ve found so far. Let me know though if the one you want is NOT here. I will find it….
Blessings, and Merry Christmas
Chicken Chili Recipe With Shishito Peppers, Beans, & Corn
A combination of white and dark meat works well here. Since chicken tends to shred naturally as it cooks into the chili, I like to cut it into fairly large pieces prior to cooking. Whatever white beans you have in the pantry will taste good. If you want beans that mash easily, cannellini would be my choice. INGREDIENTS
1 pound or so cooked skinless, boneless, chicken, cut into large pieces
1 large onion, diced (yellow storage or white, not sweet onion)
1 large bell pepper, diced
3 large cloves garlic, diced
2 shishito peppers, seeded and sliced thin
4-ounce can fire-roasted green chilies, mild or hot, diced
2 teaspoons ground cumin
1½ teaspoons dried oregano
1 teaspoon ground coriander
1 can black beans, drained, rinsed, and drained again
2 cans white beans (15.5 ounces each), drained
10 ounces frozen corn, thawed, or equivalent fresh or canned, drained
1 quart chicken broth, low fat, low sodium, or more if necessary
Salt and cayenne or black pepper, to taste
Garnish: You choose! Mexican blend cheese, sliced shishito or other peppers, sour cream, cilantro, avocado, green salsa, lime wedges.
INSTRUCTIONS
Pour 3 tablespoons olive oil into the bottom of a soup pot and heat to medium.
Stir in onion, bell pepper, garlic, and shishito peppers. Cook until onions soften.
Add canned chilies, cumin, oregano, and coriander. Cook for a few minutes
to blend flavors.
Add beans, corn, broth, and chicken.
Bring to a boil, lower to a simmer, and cook, uncovered, 20 minutes.
If chili is too thick, add more broth a little at a time.
Mash some of the beans with a potato masher to make a creamier chili. Season with salt and pepper. Taste and adjust seasonings if necessary.
Ladle into bowls with garnishes alongside.
Yield: 8 servings Freeze up to 3 months.
Tips No shishito peppers? Swap in one Anaheim. Green Anaheim peppers are mild; the red ones have more heat.
Punch up the heat even more by stirring in a teaspoon or so of your favorite chili powder blend when adding other seasonings.
Deli Roasted White Chicken Chili Recipe
Using a rotisserie-roasted chicken makes this easy, white chicken chili meal-in-a-pot a family favorite. When sautéing onions and garlic together, always add onions first and put the garlic on top. Garlic, with its natural sugar content, tends to burn easily. Leftovers make a yummy totable lunch. INGREDIENTS
1 rotisserie chicken, skin and bones removed and shredded
1 medium white onion, diced
2 large cloves garlic, minced
2 cans Great Northern beans (15.5 ounces each) drained
1 teaspoon chili powder blend
1 teaspoon ground cumin
3 cups chicken broth or more, if necessary
Salt and pepper to taste
INSTRUCTIONS
Lightly coat a soup pot with olive oil over medium heat.
Stir in onion and garlic. Cook until onions soften.
Add chicken and beans and give it a good stir.
Add chili powder, cumin, and broth.
Lower heat to simmer and cook, uncovered, for 30 minutes or so.
Adjust seasonings and serve.
Yield: 6 to 8 servings Freeze up to 3 months.
Krista’s White Chicken Chili Recipe with Brown Rice
Krista is a member of our recipe group, and her recipe uses garlic powder along with the usual chili herbs. Krista stirs in sour cream and half and half right before serving to give the chili a creamy, rich texture. If substituting fresh garlic for the powder, use 2 cloves, minced. INGREDIENTS
1 tablespoon vegetable oil
1 pound chicken breast, cut into half-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
2 cans (15.5 ounces each) Great Northern beans, drained
1 can (14.5 ounces) low-sodium, low-fat chicken broth, or more if necessary
8-ounce can green chilies, chopped
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup half and half or milk
1 cup brown rice, cooked according to package directions
INSTRUCTIONS
Add oil to soup pot over medium heat.
Sauté chicken, onion, and garlic powder until chicken is no longer pink.
Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, lower to a simmer, and cook, uncovered, for 30 minutes.
Remove from heat and stir in sour cream and half and half.
Adjust seasonings.
Serve immediately with a scoop of brown rice per serving.
Yield: 8 servings To freeze up to 3 months, don’t add sour cream and half and half. Stir those in when reheating.Secret ingredient prize winning chicken chili
For Jodi S. The secret ingredient? Refried beans make it nice and thick. The original name did not include “prize winning” but a reader won first prize with it in a chicken chili cook off! This is a to taste kind of chili so you can add more seasonings, etc.
4-5 cups cooked, shredded or chopped chicken (A deli roasted chicken works great)
1-1/2 to 2 cups onions, chopped
2-3 teaspoons minced garlic
1 red or other bell pepper, chopped
Jalapeno peppers, chopped, to taste (opt – can use red pepper flakes to taste or neither)
4 cups low sodium chicken broth or more to taste
1 can each: cannellini and black beans, drained
2 teaspoons each: cumin and oregano
2-3 teaspoons chili powder
1/2 can favorite refried beans
Garnish: Your choice of sour cream, chopped Jalapenos, Mexican blend cheese, cheddar, chopped tomatoes, green onions, cilantro
Film pan with olive oil. Add onions, garlic and peppers. Cook a few minutes until onions are transparent. Stir in broth, beans, chicken and seasonings. Bring to a boil, lower to a simmer and cook 15 minutes, or until flavors blend. Stir in refried beans. Using a potato masher or back of spoon, mash the mixture a bit to make a thicker chili.
White lightning chicken chili
The “lightning” comes from hot pepper. Make this as tame, or as spicy, as you like.
As chili cooks, chicken breaks into small pieces.
Ingredients
1 pound deli-roasted or skinless, boneless cooked chicken, cut into largish pieces (about 4 cups)
1 nice onion, diced, 2 cups
1 bell pepper, diced
2-3 teaspoons garlic, minced
1 small can diced green chilies, mild or hot
2 teaspoons cumin
1-1/2 teaspoons oregano
1 teaspoon coriander (optional but good)
1 can black beans, drained, rinsed and drained again
2 cans cannellini beans, drained but not rinsed
8-12 oz frozen corn, thawed, or canned, drained
4 cups chicken broth
Salt and cayenne pepper to taste
Fresh hot pepper, diced very small (optional)
Garnish choices: Mexican, cheddar or favorite cheese, sliced peppers, sour cream, guacamole, avocado, green salsa, cilantro, lime wedges
Instructions
Film a pot with olive oil, heat over medium and stir in onion, bell pepper and garlic. Cook until onions soften.
Add canned chilies, cumin, oregano and coriander. Cook a few minutes to blend flavors.
Add beans, corn, broth and chicken. Bring to boil, lower to simmer and cook 15 minutes or so. If you want, mash some of the beans for creamier chili. Stir in salt, pepper/peppers.
Simmer a few more minutes, adjust seasonings and serve with garnishes alongside.
Serves 6-8 easily.
Tips:
Make it extra creamy
Chunk up 4 oz cream cheese and add it with beans.This gives it enough time to smooth out.
Punch up flavor:
Add a teaspoon or more chili powder blend.
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