The days are starting to get a bit chilly outside; so yesterday I decided to warm things up with a hearty chicken and mushroom stew. Pereg had sent me some mixes and I thought how nice it would be to have the warmth of a thick stew on a cloudy rainy day.
This is sure to hit the right spot this October, and make the gray days a little less dreary.
Here is what you need to make your stew.
- 2 Chicken Breasts
- 1 Tbsp of Butter
- 32oz Chicken Broth
- 4 med-lrg Baby Portobello Mushrooms
- 1 Leek
- Pereg Gourmet Autumn Blend Lentils
- 2 cups Pasta Mini Shells (or Pereg Quinoa Pasta for Gluten Free)
- Chicken Better Than Bouillon
To start, add the chicken broth, Autumn Blend Lentils and Mini Pasta in a large stew (or soup) pot on Med-High.
Chop the chicken breasts into chunks and adding the butter, cook on a skillet until well done. While this is cooking, slice your mushrooms and leek and add to the stew pot.
Once the chicken is finished, add that to the stew pot and the 1/2 Tbsp of Chicken Better Than Bouillon.
Turn the temp down to Med-Low and let cook until the broth thickens and the pasta is tender. Salt & Pepper to taste.
I paired our stew with some light fruit and bread. It takes a bit like Chicken & Dumplings! It was the perfect meal for a chilly day and there were plenty of left overs.
Just as a note, you can also use Pereg Gourmet Soup Mix which has more of a soup mixture with beans and grains, but I really like the autumn colors in the lentil blend. I like using Pereg because their products are natural with no additives, preservatives, food coloring, etc. Plus, they have so many spice options if you want to kick it up a notch!
I’ll be sharing a recipe soon using their beautiful Pearl Couscous, until then, Happy Cooking!