Lower Fat Adaption: For the stock, use 1 skinned Ch breast carcass, along with the 2-3 quarts of chicken stock(made from "Better Than Buillion Chicken" base) and 1 tsp thyme,cooked 10'. Separately,saute 5-6 thinly(1/4")sliced carrots(we love carrots),2 chopped onions,and 2 chopped stalks of celery in 3-4tbsp of good olive oil, 7-10'. I find adding a splash of a nice riesling or other nice white wine midway adds a nice flavor during sauteeing. Separately, take the 2 chicken breast halves(from the ch.breast carcass used for the stock) and cut to 1/2 thickness. Tenders usually separate away as well. Add to a covered steamer(medium heat) for no more than 2 1/2' per side, then let cool 5'. Add the sauteed veggies to the chicken stock while the breasts are cooling and simmer uncovered 5-10' (remove carcass).The reason for steaming the breasts is twofold:1)it cooks them quickly while preserving juciness and 2)they are shreddable easily by hand once cooked this way. I find chopping doesn't deliver the same result. Go figure! Add 12-16 oz.fresh(NOT DEHYDRATED!!)pasta to the chicken stock/veggie mix, along with the hand pulled chicken breast and the chopped parsley. Simmer 2-3'max(until the pasta is to doneness),salt and pepper to taste and serve. If you prefer more chicken, use more. This recipe has much less saturated fat because it doesn't use bones or dark meat or skin. You have to be careful not to oversteam or overheat the shredded chicken breast. I did not add the peas, but that

Reviewed On: May 17, 2009

I think this is an excellent, easy recipe. I made several changes: 1) I used chicken broth(instead of water) made from "better than bouillon" concentrate, 2) I used red chard, and 3) I boiled the (yokon gold)potatoes first, then sliced and added them to the already cooked onion and garlic. I used a large onion and 2 cloves of garlic. and 4) I used a lean,Niman Ranch ham instead of the linguica. I pureed the potatoes, garlic and onions after cooking 6-7 minutes, then added the ham, and cooked 5-6 minutes. I steamed the chard and had it as a side dish, to allow family members to add if desired. This was YUMMY!

Reviewed On: Apr. 28, 2009

This is an absolutely terrific recipe. It's simple, easy, fast and good tasting. The baking is a nice twist as I usually cook meatballs on the stove. This is cleaner and works really well. Next time I'll add a bit of parmesan and see how that goes!

Reviewed On: Apr. 23, 2009