As of late I was welcome to test Manwich sauces in the Regular, Bold, and Thick and Chunky assortments. I provoked myself to consider new ideas and make a formula that my family would love, and Manwich Bold was the ideal base for my formula creation.
One pot suppers are the best for occupied weeknights, and are made much simpler with the child ceasing intensity of Manwich. My children totally adored this supper and requested seconds, however requested it to be placed in their snacks the following day, and that is the means by which I truly check a triumphant formula!
When I initially made this formula five years prior, I utilized pre-cooked, destroyed chicken. It's a very simple approach to accelerate the formula. Be that as it may, on the off chance that you like to cook the chicken inside the formula, simply begin with cubed, crude chicken bosoms (around 2 that are medium in size or about a pound complete). When you begin to cook the onions, add the chicken to the pot and season with salt and pepper. Blend the chicken a couple of times, making a point to get it seared (or if nothing else cooked) on all sides. The chicken shouldn't be cooked entirely through in light of the fact that it will keep on cooking with the pasta.
- Olive oil
- 2 cups shredded or diced cooked chicken breast or raw, cooked with the onions
- 2 tablespoons minced garlic
- 1 10- ounce can Manwich Bold + 1 can water
- 2 cups low-sodium chicken broth
- 1/2 pound of small dry pasta I used penne; about 2 cups
- 2 cups freshly shredded sharp cheddar cheese
- 2 tablespoons green onion sliced (optional, for garnish)
INSTRUCTIONS
- Heat a small amount of oil in a large pot. Add onion and garlic and saute for one minute, then add cooked chicken (I keep THIS on hand) and saute for a couple of minutes. You could also start with raw chicken and cook it with the onion and garlic. (See notes).
- Stir in chicken broth, Manwich Bold Sloppy Joe Sauce, water and pasta to the pot. Bring to a boil. Cover and reduce heat to simmer for about 20-25 minutes, stirring once after about 15 minutes. Check for doneness at 20 minutes and continue to simmer with the lid off if there is still a lot of liquid or if the pasta isn't quite al dente.
- Remove from heat and stir in shredded cheddar until well incorporated, reserving a handful to sprinkle on the top. Cover the pot for a few minutes to allow the cheese to melt, and stir.
- Garnish with sliced green onions and serve immediately.
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