Here's a little peek at a text conversation John and I had this past week:
Me: I don't want to cook. Everything I like has dairy.
John: If you don't cook you're choices are Chinese or cheese free pizza. That's going to get old quickly.
Me: I know... but I still don't want to. Humph.
Yup... I was being a brat. I think it's that whole "you want what you can't have" thing. After
Source: Stephanie Cooks Original
** I used a packet of Swanson Flavor Boost which adds a lot of sodium to the soup. It also adds a ton of flavor so I highly recommend it. If you do not use one you will need to add salt.
1 14 oz can fire roasted diced tomatoes
3 cups chicken broth
1 packet Swanson Flavor Boost (optional but recommended)
1/4 tsp black pepper
1 tbsp dried parsley
1 cup shredded cooked chicken
1/3 cup dry broken angel hair pasta
1- Preheat the oven to 350.
2- Pour the can of tomatoes into a dutch oven or oven safe pot. Bake, covered, for about 35 minutes.
3- Mash the tomatoes with a spoon or potato masher. Pour the broth, Swanson Flavor Boost (if using), pepper, and parsley into the tomatoes and heat over medium heat. After about ten minutes add the chicken and angel hair. Cook until the pasta is cooked thoroughly.
4- Serve hot.