Blog · September 10, 2014 · Sunday Suppers

Chicken Parmesan Soup and Pound Cake Cookies

Soup is the perfect food in my opinion. Hot and all in one for the most part. Sometimes I add salad but not always. This is a recipe I like to double, serve and freeze the rest for another day. Be sure to answer the question below to be entered to win a 6-month subscription of your choice to eMeals!

Chicken Parmesan Soup and Pound Cake Cookies

Soup is the perfect food in my opinion. Hot and all in one for the most part. Sometimes I add salad but not always. This is a recipe I like to double, serve and freeze the rest for another day.

Be sure to answer the question below to be entered to win a 6-month subscription of your choice to eMeals!

Main Dish

Chicken Parmesan Soup

2014-09-09 13:48:14

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Ingredients

  1. 1 (24-oz) package frozen fully cooked breaded chicken breast tenders
  2. 1 cup freshly shredded mozzarella cheese
  3. ½ cup freshly grated Parmesan cheese
  4. 12 oz uncooked cavatappi or rotini pasta
  5. 1 cup chopped onion
  6. 6 cloves garlic, minced
  7. 3 tablespoons olive oil
  8. 3 cups marinara sauce
  9. 2 cups chicken broth
  10. ⅓ cup torn fresh basil

Instructions

  1. Cook chicken according to package directions.
  2. Preheat broiler. Arrange chicken on a rimmed baking sheet, and sprinkle with both cheeses; broil 1 to 2 minutes or until cheese is melted. Chop chicken.
  3. Cook pasta according to package directions; drain, reserving ½ cup pasta water.
  4. Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 4 minutes; stir in reserved pasta water, marinara sauce and broth, and bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
  5. Stir pasta into marinara mixture; cook 1 to 2 minutes or until thoroughly heated. Sprinkle each serving with chicken, basil and salt and pepper to taste.

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Dessert

Pound Cake Cookies

2014-09-09 13:50:45

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Ingredients

  1. 1 cup butter (2 sticks), softened
  2. 1 cup sugar
  3. 1 egg yolk
  4. 1 teaspoon vanilla
  5. ½ teaspoon almond extract (or sub lemon or
  6. rum extract)
  7. 2 cups all-purpose flour
  8. ½ teaspoon salt
  9. ¾ cup pecan halves

Instructions

  1. Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
  2. Add egg yolk and extracts; beat well.
  3. Combine flour and salt; gradually add to butter mixture, beating until blended. Cover and chill dough at least 2 hours or overnight.
  4. Preheat oven to 350°F.
  5. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets.
  6. Press 1 pecan half into each cookie ball.
  7. Bake12 to 14 minutes or until edges are golden; cool 2 minutes, and remove to wire racks to cool completely.

By eMeals

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