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In a large sauce pot, heat the olive oil. Season the chicken with the Creole Seasoning. When the oil is hot, add the chicken pieces and saute for 5 minutes until the meat is browned.
Add the onions, celery, carrots, green onions, garlic, parsley, basil and bay leaves. Again, season with with a dash or two of Creole Seasoning. Saute for 4 minutes. Add the chopped veggies, spinach and red pepper flakes. Saute for an additional 2 minutes. Add the stock and bring to a boil.
Add the pasta. Reduce heat to a simmer. Cook uncovered for about 20 minutes or until pasta is tender.
Re-season if necessary. Serve hot.
There are lots of options for this recipe. Some of the options I use are:
1. Leave out the pasta.
2. Leave out the pasta and add barley, instead
3. Leave out the chicken and use 3 slices of bacon to start things.
4. Could also add / substitute a ham hock, if desired.
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