Pasta e Fagioli Soup

Recipe created by Kelsey Nixon
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4
2 tablespoons extra-virgin olive oil
4 ounces chopped pancetta (about 1/2 cup)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced fire-roasted tomatoes
3 (14.5-ounce) cans chicken broth
1 1/2 cups ditalini pasta (short tubular pasta)
1/4 cup grated Parmesan cheese, for garnish

In large heavy-bottomed pot, heat olive oil over medium-high heat. Brown pancetta bits just until they start to crisp before adding onion, garlic and thyme. Season with salt and pepper, and saute until fragrant and golden brown.
Add canned beans, tomatoes and chicken broth. Bring soup to rapid boil before adding pasta. Reduce to simmer and cook soup covered, stirring occasionally for 8-10 minutes or until pasta is cooked al dente.

Season with salt and pepper to taste before serving. Garnish with Parmesan cheese and serve with crusty bread.

Note: You can substitute bacon for pancetta, if desired.

Quinoa Chicken Vegetable Salad
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 6
1 (14.5-ounce) can chicken broth
1 cup quinoa
1 (14-ounce) can diced tomatoes, drained
1 (10-ounce) can chicken breast, drained and flaked
1 (8-ounce) can cut green beans, drained
1 (8.75-ounce) can corn, drained
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped parsley
1/4 teaspoon ground black pepper

In medium saucepan over high heat, heat chicken broth and quinoa to boiling. Cover and simmer, stirring occasionally, about 10 minutes. Set aside to cool.
In large bowl, combine cooled quinoa, diced tomatoes, chicken breast, green beans, corn, olive oil, lemon juice, parsley and pepper; toss to mix well.

Mediterranean Chicken Pitas
Prep time: 10 minutes
Servings: 2
1 (10-ounce) can chicken breast, drained and flaked
1/2 cup finely chopped cucumber 
1/2 cup finely chopped red bell pepper
1 (4.5-ounce) can chopped green chilies, drained
1/4 cup Greek yogurt
2 tablespoons fresh chopped dill
2 whole wheat pitas
4 lettuce leaves

In large bowl combine chicken, cucumber, red bell pepper, green chilies, yogurt and dill; toss to mix well.
Cut each pita in half horizontally; carefully open each pita half. Fill each with 2 lettuce leaves and half of chicken mixture.