2 lbs bone-in chicken
2 c chicken broth
3 cloves garlic, left unpeeled
1-2 t oil
½ lb yellow squash
½ t salt
½ c heavy cream
2 T butter
½ c grated Romano cheese (1 oz)
¼ t pepper
- Place chicken in a large heavy-bottomed pan. Add chicken broth and water to cover. Bring to a boil and reduce heat. Cover and let simmer 2-3 hours until chicken falls off the bone.
- Meanwhile, roast garlic cloves in oil at 350°F for about an hour or until they are soft in the center.
- Shred yellow squash and mix with salt. Set in colander to drain for at least 30 min.
- Remove bones and waste from chicken. Shred meat and return to broth. Add cream and simmer over medium heat until broth begins to thicken (10-15 min).
- Melt butter over medium-high heat and add drained squash. Sauté, stirring frequently until squash is tender (about 5 min).
- Add squash, cheese, and pepper to broth. Remove from heat, stirring until cheese is fully incorporated.
Nutrition Facts |
Serving Size ¼ recipe Serving per Recipe 4 |
Amount per Serving Calories 284 Total Fat 18.6 g Saturated Fat 9.8 g Polyunsaturated Fat 2.2 g Monounsaturated Fat 6.2 g Cholesterol 114 mg Sodium 983 mg Potassium 635 mg Total Carbohydrates 4.2 g Dietary Fiber 0.9 g Sugars 1.6 g Protein 24.9 g |
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