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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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Copycat Panera Chicken & Wild Rice Soup

Ingredients


  • ½ cup finely diced carrots
  • ½ cup finely diced celery
  • 1 medium onion finely diced
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 32 ounces chicken stock
  • 2 cups water
  • 2 cups milk, divided
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 2 large chicken breasts, cooked and shredded or finely diced
  • ½ cup all-purpose flour
  • 4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
  • salt and pepper, to taste
  • scallions, for garnish

Instructions

  1. Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven or soup pot.
  2. Allow the carrots, celery, and onion to simmer over medium heat for around 10 minutes or until the onions are translucent.
  3. Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.
  4. Add the pepper, dried oregano, bay leaf, and shredded chicken. Mix until combined.
  5. Allow the soup to simmer over medium heat for about 15 minutes.
  6. Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
  7. Pour this into the soup mixture and whisk until combined and no lumps remain.
  8. Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 more minutes or until the rice is tender.
  9. Add salt and pepper to taste.
  10. Garnish with fresh scallions and serve hot. Enjoy!


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