689987 Chicken-Cheese Lasagna
INGREDIENTS:
8 Strips bacon, each cut in 1 t Parsley
-half 1 T Olive oil
1 lg Onion, finely chopped 1/2 c Grated Romano cheese
6 c Chicken broth 2 Garlic cloves, finely
2 oz White wine -chopped
1/4 t Salt or to taste 1 (29 oz.) can peeled plum
1/2 t Black pepper -tomatoes, crushed
1 t Oregano 1 (14 oz.) can northern white
1/4 t Crushed red pepper or to -beans, drained
-taste 8 oz Ditalini (pasta shaped like
1/2 t Basil -short tube)
8 Strips bacon, each cut in 1 t Parsley
-half 1 T Olive oil
1 lg Onion, finely chopped 1/2 c Grated Romano cheese
6 c Chicken broth 2 Garlic cloves, finely
2 oz White wine -chopped
1/4 t Salt or to taste 1 (29 oz.) can peeled plum
1/2 t Black pepper -tomatoes, crushed
1 t Oregano 1 (14 oz.) can northern white
1/4 t Crushed red pepper or to -beans, drained
-taste 8 oz Ditalini (pasta shaped like
1/2 t Basil -short tube)
In large pot, saute bacon strips and onions in olive oil. Just before they brown, add chopped garlic. Let brown, then turn heat off and add wine, seasonings, chicken brother and tomatoes. Turn heat back on and bring mixture to a boil, then lower heat and let simmer for about 5 minutes. Add white beans and Romano cheese and let simmer 3 more minutes. Cook pasta separately, according to directions on box until al dente. Drain and add to soup. Stir and serve. Makes 8 servings. Submitted