"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1 8 oz. pkg. dry tortillini or 1/2 pkg of frozen tortillini 1 lb diced chicken breasts 1 large onion (chopped) 3 Tbsp. olive oil 2 Tbsp minced garlic 1/2 tsp salt 1/2 tsp pepper 2 (14.5 oz) cans diced italian tomatoes 2 (14.5 oz) cans chicken broth 2 c. basil freshly chopped 1 c. grated parmesan cheese (optional)
In soup pot, saute' chicken pieces and onions in olive oil. Cook until onions are clear and chicken is done. Add garlic, salt, and pepper. Cook for 1 minute more. Add diced tomatoes and chicken broth. Heat mixture to boiling. Add tortillini and basil. Bring mixture to a boil for 3-5 minutes more. Serve immediately and top with grated parmesan if desired.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.