This is a meal that is great for a break from traditional chili and stews. It's superb for those Saturday night tailgating at home dinners as it can be made a day or two in advance then reheated!
(Don't freeze it though, unless you add the pasta after thawing.)
1½ Bone-in split chicken breast
1¼ cup of uncooked pasta (elbows or small shells)
1 Tbsp olive oil
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 cloves of garlic, minced
1 can of whole kernel corn, rinsed and drained
1 can of light red kidney beans, rinsed and drained
3 cups of V-8 juice
1 can tomato sauce
1 can of diced tomatoes with green chilies (Rotel mild or regular your choice)
1 Tbsp chili powder
1 Tbsp ground cumin
Salt and pepper to taste
Place two or three chicken breasts in a large pot and add just enough water to cover the chicken. Add some salt and pepper to the pot with a bay leaf if you have it. Bring to a boil on high then reduce to simmer for about an hour. While chicken cooks chop veggies and rinse canned corn and beans. Remove chicken to cool.
While chicken cools, cook pasta according to package directions then rinse and drain.
Pick chicken from the bones of one and half of the breasts. Pull it apart to shred.
Heat a Dutch oven or large skillet heat olive oil over med-high heat. Add onions, peppers and garlic. Cook until tender. Add all other ingredients and bring to a boil. Once boiling reduce heat to simmer and allow to cook for about 15 minutes.
Serve with toasted Arnold Sandwich Rounds, sliced.
Makes six equal servings at about 325 calories each.
(To make it kid friendly – finely chop the onion, large chop the green pepper, and use regular diced tomatoes.)