Garbanzo Tomato Pasta Soup

This was very easy, and very good. I used 4 cups of chicken broth to cook the noodles in, and used a little over 1 cup of sea shell pasta. I didn't have a 28 oz can of tomatoes, so I used one 14.5 oz can of diced tomatoes, and one 14.5 oz can of Italian stewed tomatoes. I also cooked the onions and garlic in a 4 qt pot while the pasta was cooking, then added the remaining ingredients to the onions instead of to the pasta. When the pasta was done I drained about 1 cup of liquid off and then added the rest to the larger pot. It made it a little thicker. I really liked it and the kids did too. Again, not my picture they added cheese to their soup.

Garbanzo Tomato Pasta Soup

• 3 (14.5 ounce) cans vegetable broth
• 3/4 cup small seashell pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste

1. Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
2. Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

Chicken Breasts with Balsamic Vinegar and Garlic

I made this last night. It was very easy and delicious. I just used 4 chicken tenders, and I only had 8 oz of mushrooms. Since the boys didn't want the mushroom sauce there was plenty. Sadly I also ran out of balsamic vinegar, but it was fine even with a little less. I really did use 6 cloves, and it wasn't too much. This isn't my picture, but it might as well be, we also had potato wedges and broccoli.

Chicken Breasts with Balsamic Vinegar and Garlic

• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter
  

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
   
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.