When I was little I would eat Spaghetti-Os as often as my parents would let me. I could eat them for lunch and dinner, it didn’t really matter what time it was I loved Spaghetti-Os. I remember the orange stain it would leave in my school thermos, because I would eat them so much it would never come clean.
Of course, this was long before everyone started to become conscious of the ingredients in their foods and what they fed their kids. My mom still questions my almost all organic purchases and whole food ingredients when I make meals for the kids these days. She could be right because I would eat this stuff as much as I could and it didn’t seem to harm me? ... or did it? :/
While shopping at our favorite local market that just happens to be Italian, I came across the Anellini pasta and immediately knew what I wanted to make with them…well, two things; first the Spaghetti O’s and secondly I was going to make a chicken broth soup with these bad boys.
Did you know that these wonderful little circles of yumminess were first introduced back in 1965? And they were marketed to parents as “less messy” than spaghetti. More than 150 million cans of SpaghettiOs are sold each year! Just a quick glance at the ingredient list and it makes you wonder how this is called “food”.
The great thing is that not only is this recipe easy to whip together but its made with items you have on hand in the pantry!
I hope you enjoy!
| Prep Time | 5 Minutes |
| Cook Time | 20 Minutes |
| Servings |
people
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- 4 Boneless, Skinless Chicken Breasts We like to use thin sliced as it cooks up quicker and evenly
- Salt
- ground white pepper
- 2 tbsp Butter
- 2 tbsp olive oil
- 6 tbsp finely chopped shallot
- 2 tsp finely chopped garlic
- 4 tsp dried tarragon if you don't have this you can sub. oregano
- 1 can 28oz-dice tomatoes, drained you can use 8 ripe plum tomatoes cut into cubes if you prefer fresh
- 1/4 cup red wine vinegar
- 1/4 cup drained capers
- 1 cup dry white wine I always have 2-buck chuck on hand from Trader Joes :)
- 2 tbsp tomato paste
- 1/4 cup fresh parsley leaves (optional)
Ingredients
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- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
