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    ZUPPA DE LA OSCAR

    CATALAN CHICKEN CHOWDER (now known as 'Zuppa de la Oscar')

    1 (5 oz.) pkg. of saffron-flavored yellow rice mix
    8 oz. (1/2 lb.) skinless, boneless chicken breast halves, cut into bite-size pieces
    1 medium onion, chopped (1/2 cup)
    1 clove garlic, minced
    2 tsp. Olive oil
    1 (14-1/2 oz.) can diced tomatoes
    1 (14-1/2 oz.) can reduced-sodium chicken broth
    1/2 of a 14 oz. can artichoke hearts, drained and quartered (about 3/4 cup)
    1/2 cup frozen baby sweet peas
    1/2 of a 7.25 oz. Jar roasted red sweet peppers, drained and cut into strips
    2 Tblsp. Slivered almonds, toasted

    DIRECTIONS:
    Prepare rice according to package directions; set aside and keep warm. Meanwhile, in a large saucepan cook chicken, onion, and garlic in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink.
    Add tomatoes, chicken broth, and artichoke hearts. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Add peas and red pepper strips. Cook 3 to 4 minutes or until heated through.
    To serve, divide soup among individual serving bowls. Spoon a mound of cooked rice in the center of each bowl. Sprinkle with almonds. Makes 4 main-dish servings.


 

 

 


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