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Betty s Chicken and Cheese Bow Tie Pasta

From - Posted: Jul 13, 2011 - 38,067 views
Cooking | Betty s Chicken and Cheese Bow Tie Pasta | Betty s Chicken and Cheese Bow Tie Pasta
Betty s Chicken and Cheese Bow Tie Pasta
Betty s Chicken and Cheese Bow Tie Pasta
Duration: 09 minute 45 seconds 
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Betty demonstrates how to make Chicken and Cheese Bow Tie Pasta. This is a luscious chicken and pasta dish that has a tangy cheesy sauce.Chicken and Cheese Bow Tie Pasta8 ounces bow tie pasta, uncooked 1 pound Velveeta cheese, cubed (You may use any cheese that you like.) 8 ounces sour cream ½ cup milk 2 to 2 ½ cups cooked chicken breast, chopped (I cooked mine in a slow cooker, but any kind of chopped, cooked chicken will work.)Cook 8 ounces bow tie pasta according to package directions. Drain and set aside. In a double boiler, place 1 pound cubed Velveeta cheese, 8 ounces sour cream, and ½ cup milk. Cook until cheese melts, stirring occasionally. Add 2 to 2 ½ cups chopped, cooked chicken and prepared bow tie pasta. Cook and stir, until heated through. Place in a casserole dish and serve immediately. Enjoy!!! --BettyPlease subscribe: Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013*Both can be ordered from or's Website: places to watch Betty's Kitchen:Facebook:  https:www.facebook.compagesbettyskitchen166973502092Pinterest:  http:www.pinterest.combettyskitchenbettyskitchenTwitter:  https:twitter.comMyshineGoogle+:  http:www.ifood.tvbettyskitchenRoku:  http:www.rokuguide.comchannelsbetty%27s-kitchen​
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Betty s Creamy Tortellini Carbonara

Betty demonstrates how to make Creamy Tortellini Carbonara. This is a quick and easy pasta dish to make, but it looks very elegant when served. It goes well with Mini Parmesan Breadsticks (recipe in Betty's Kitchen).Creamy Tortellini Carbonara19-ounce package refrigerated or frozen tortellini, stuffed with meat and cheese (or cheese only) 2 tablespoons butter 2 cloves garlic, finely chopped 8 slices crisp bacon, crumbled 23 cup finely-grated Parmesan cheese ½ cup whipping cream 2 tablespoons fresh parsley, finely chopped ½ teaspoon freshly-ground black peppercorns fresh parsley sprigs for garnishCook tortellini in a large pot of water, according to package directions. Drain and set aside. Melt 2 tablespoons butter in a large, deep skillet. Saute 2 cloves of chopped garlic in butter, until garlic is soft. Add cooked tortellini, 8 slices crumbled bacon, 23 cup finely-grated Parmesan cheese, ½ cup whipping cream, and 2 tablespoons finely-chopped fresh parsley. Grate about ½ teaspoon black peppercorns over the top. Stir the mixture until well combined and pour onto a medium-sized platter to serve. Garnish with a couple of sprigs of fresh parsley and enjoy with Mini Parmesan Breadsticks and a healthy green salad! Love, Betty ♥Please subscribe: Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013*Both can be ordered from or's Website: places to watch Betty's Kitchen:Facebook:  https:www.facebook.compagesbettyskitchen166973502092Pinterest:  http:www.pinterest.combettyskitchenbettyskitchenTwitter:  https:twitter.comMyshineGoogle+:  http:www.ifood.tvbettyskitchenRoku:  http:www.rokuguide.comchannelsbetty%27s-kitchen​
41,203 views | Jan 20, 2013

Betty s Simple Shredded Potato Patties

Betty demonstrates how to make Simple Shredded Potato Patties. These are an interesting departure from the standard potato cakes made from leftover mashed potatoes (which you will also find in Betty's Kitchen).Simple Shredded Potato Patties6 medium-sized potatoes, peeled 1 teaspoon salt, for boiling potatoes freshly-ground sea salt, to taste freshly-ground peppercorns, to taste dash of ground red pepper, to taste (optional) 2 tablespoons butter, melted and cooled 2 eggs, well beaten ¼ cup self-rising cornmeal mix (You may substitute cornmeal or flour if you don't have cornmeal mix.) peanut oil for fryingPlace 6 whole, medium-sized, peeled potatoes in a pot with enough boiling water to cover them, leaving room for the water to bubble. Add 1 teaspoon salt. Cook potatoes about 12 to 15 minutes, until crisp-tender. Do not overcook. Drain. Cover with plastic wrap and refrigerate overnight. The next day, use a kitchen shredder to shred the chilled potatoes. Add freshly-ground sea salt and freshly-ground peppercorns, to taste. Sprinkle a dash of ground red pepper or top, to taste (optional). Add 2 tablespoons melted butter, 2 well-beaten eggs, and ¼ cup self-rising cornmeal mix. Fold gently, until all ingredients are combined. Pour peanut oil into a heavy skillet, just enough to generously coat the bottom. Place the oil over medium heat. Meanwhile, form potato mixture into potato patties. Place the patties into the heated peanut oil in a single layer. Fry over medium heat until the under side is brown. Turn, and brown the other side. When both sides are brown, remove from skillet and place on a platter with paper toweling to drain. Continue this procedure until all patties are browned and drained. Remove from platter and place on a nice serving dish. Serve immediately—while hot! These are crunchy and crusty on the outside and full of flavor on the inside! I hope you enjoy them! --BettyPlease subscribe: Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013*Both can be ordered from or's Website: places to watch Betty's Kitchen:Facebook:  https:www.facebook.compagesbettyskitchen166973502092Pinterest:  http:www.pinterest.combettyskitchenbettyskitchenTwitter:  https:twitter.comMyshineGoogle+:  http:www.ifood.tvbettyskitchenRoku:  http:www.rokuguide.comchannelsbetty%27s-kitchen​
60,274 views | Jun 12, 2011

Betty s Bloopers Betty s Kitchen, June July, 2011

Here are some behind-the-scenes clips that did not go so well in Betty's Kitchen. Blooper of today: I forgot to upload these bloopers, until just now! Love you all! --Betty :)Please subscribe: Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013*Both can be ordered from or's Website: places to watch Betty's Kitchen:Facebook:  https:www.facebook.compagesbettyskitchen166973502092Pinterest:  http:www.pinterest.combettyskitchenbettyskitchenTwitter:  https:twitter.comMyshineGoogle+:  http:www.ifood.tvbettyskitchenRoku:  http:www.rokuguide.comchannelsbetty%27s-kitchen​
10,977 views | Jul 11, 2011

Betty s Version of Merrick Inn s Pasta Salad

Betty demonstrates her version of Merrick Inn's Pasta Salad. My family had lunch at Merrick Inn recently, and, along with my club sandwich, I was served a terrific pasta salad. In this video, I try to replicate that pasta salad.Betty's Version of Merrick Inn's Pasta Salad12 ounces uncooked rainbow rotini (You may choose any salad-size pasta, such as macaroni, bowties, shells, ziti, etc.) 1 tablespoon salt 2 tablespoons fresh-chopped curly parsley (You may use flat-leaf parsley instead.) ½ of a small purple (red) onion, thinly sliced (Cut the slices into arcs, if necessary, to make them fork-friendly.) 2 ½ ounces crumbled feta cheese (You may substitute blue cheese instead.) ¾ cup bottled Italian salad dressing 2 tablespoons mayonnaise (optional)In a large pot, bring about 2 inches of water to a boil. Add 1 tablespoon salt and 12 ounces of rainbow rotini pasta. Cook the pasta, stirring occasionally, for 8 minutes. Drain through a colander, and then rinse with cold water, so that the cooked pasta is evenly cooled. Add 2 tablespoons chopped curly parsley, ½ purple onion (cut into thin rings), 2 ½ ounces crumbled feta cheese, ¾ cup bottled Italian salad dressing, and 2 tablespoons mayonnaise. Fold salad gently, until completely combined. Cover with plastic wrap and refrigerate for several hours for best flavor. Spoon onto salad plates or small salad bowls, when ready to serve. Enjoy!!! --BettyPlease subscribe: Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013*Both can be ordered from or's Website: places to watch Betty's Kitchen:Facebook:  https:www.facebook.compagesbettyskitchen166973502092Pinterest:  http:www.pinterest.combettyskitchenbettyskitchenTwitter:  https:twitter.comMyshineGoogle+:  http:www.ifood.tvbettyskitchenRoku:  http:www.rokuguide.comchannelsbetty%27s-kitchen​
37,492 views | Jul 07, 2011

How To Cook Pasta With Cheese

This guide shows you How To Cook Pasta With Cheese Watch This and Other Related films here: http:www.videojug.comfilmhow-to-cook-cheesy-pasta Subscribe! Check Out Our Channel Page: Like Us On Facebook! https:www.facebook.comvideojug Follow Us On Twitter! http:www.twitter.comvideojug
327,928 views | Apr 20, 2012

Quick Easy Mac Cheese 4 Ingredients! 20 Minutes!

Twenty minutes! Four ingredients! Simple, easy stove top mac & cheese. Jenny Jones shows how to make a fast, creamy, delicious macaroni and cheese. "No one would ever guess it's low-fat but it is... or I wouldn't eat it," says Jenny. MORE VIDEOS: RECIPES: http:www.JennyCanCook.comSHARE: Here is a link to share Jenny's Easy Mac & Cheese video: http:youtu.beQDgqSL8nU5USUBSCRIBE: Cooks are loving Jenny's easy, fun videos. Use think link to subscribe: RECIPES: http:www.JennyCanCook.comYOU MIGHT LIKE: Easy Pan Pizza - http:youtu.beo-jcIWwTbJg Healthy Brownies - http:youtu.beSQ3y-IsP1uc Kettle Corn - http:youtu.beho5rsnXOCG4 Sweet Potato Fries - on Jenny: Pinterest: http:www.pinterest.comjennycancook Twitter: https:twitter.comjennyskitchen Facebook: https:www.facebook.comJennysHealthyHomeCooking Instagram: https:instagram.comjennycancook© Copyright 2012-2014 - Jenny Can Cook - Jenny Jones
218,549 views | Oct 03, 2012

Cheeseburger Casserole Slow Cooker style

4-12 c. mashed potatoes 1 onion, sliced 1 lb. Hamburger 1 tsp. Salt dash of pepper ½ c. bread crumbs 1 egg 1 small can (5.5 fl. Oz) tomato juice to moistenMake three layers. Hamburger, mashed potatoes, three slices of your favorite cheese; repeat. Cook on low for three hours.
13,711 views | Dec 03, 2010

How to Make Chicken Parmesan aka Chicken Parm

This was beautifully moist and so delicious I wanted to cry haha13 c. all purpose flour Kosher salt and freshly ground pepper 2 eggs 34 c. Italian style bread crumbs 34 c. grated Parmesan cheese 4 skinless boneless chicken breast 2-3 T. olive oil 2 c. tomato pasta sauce from 24-oz. jar 1 c. shredded mozzarella cheese Cooked spaghetti, optionalPreheat oven to 375 degrees. Place flour in a shallow bowl; add 12 tsp. salt and 14 tsp. pepper. In another bowl, beat eggs. Combine breadcrumbs and Parmesan in third bowl.Pound chicken to 14 inch thickness. Sprinkle both sides of breasts with 12 tsp. salt and 18 tsp. pepper. Lightly dredge in seasoned flour, shaking off excess. Next dip chicken into egg to coat completely, letting excess drip off. Then dredge chicken in breadcrumb mixture, evenly coating on both sides. In large ovenproof skillet, heat oil over medium-high heat. Place chicken in skillet; cook until golden on both sides, about 3 minutes per side. Transfer to oven. Bake until cooked through, 10-15 minutes. Spoon tomato sauce over chicken; sprinkle with mozzarella. Return to the oven until cheese is just melted, about 2 minutes. Serve with spaghetti.Please "Like" my video, if you liked it. Like it even if you don't ;) Share! Sharing is caring. Click on the share button so your friends can also enjoy this video.If you enjoyed this recipe or craft and you plan on making it at a later date, the easiest way to access it later is to "Favorite" it. Comment!! By commenting, I get to know who YOU are! Eventually, I end up knowing your name and I feel like that gives us a better bond than an unseen name. You can even just leave me a smiley face because who doesn't love smiley faces?Subscribe! By subscribing, you get all of the videos that I upload after today delivered into your subscription center! It's free and comes with a money back guarantee! Subscribe here: http:bit.ly12Lkz6X If you go to http:tinyurl.comkc2f4vc , you can put a check mark in front of "CookingandCrafting" and check the box for "email with new uploads", you will receive an email the minute I upload a video. How sweet is that function? Facebook: http:tinyurl.comkm4fz98 Pinterest: http:tinyurl.comkgooof5 Instagram: http:tinyurl.coml2wmdbr Google Plus: http:tinyurl.comoyylaon My other channel, where I vlog and take you OTG (on the go!!) around Hawaii and on trips with me: http:tinyurl.comlagmt3rPlaylists to all of my videos: http:tinyurl.comlp2fgvzPlease check out my bestie YT friend, Tammy (yoyomax12): http:tinyurl.com3vzgpca Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.Lastly, smile! I like it when you smile :)
63,318 views | Apr 08, 2011

Creamy Chicken with Bow Tie Pasta

Creamy Chicken With Bow Tie Pasta 2Tablespoons extra virgin olive oil 1pd chicken breast 1pd dried bow tie pasta 16oz tomato sauce 16oz diced tomatoes (undrained) 16oz canned peas 2-3tablespoons Italian Seasoning 14 cup milk salt & pepper to taste
41,894 views | Feb 27, 2008

How to Make Chicken and Bow Tie Pasta

Get the 5-star recipe @ http:allrecipes.comrecipechicken-and-bow-tie-pastadetail.aspxWatch how to make a simple pasta dish with chicken, broccoli, and a rich cream sauce. Chive and onion cream cheese is the star ingredient here. Subscribe to allrecipes @ @AllrecipesvideoPinteresthttp:pinterest.comallrecipes
18,693 views | Feb 12, 2013

5 Amazing Slow Cooker Recipes

Get the Recipes Here: http:www.myrecipes.comhow-to5-to-tryslow-cooker-ideas-10000001882046all.htmlGet more from your meal, your wallet, and your free time with these 5 easy chilis, cooked low and slow in a crock pot.Find these recipes and more on
170,779 views | Nov 06, 2009

Four cheese pasta Italian recipe

This four cheese sauce with pasta quills makes a very tasty and substantial first course, that you can personalize with your favourite types of cheese. Find this and many more recipes on the Giallozafferano App in English *** Hi everyone and welcome to our GialloZafferano kitchen: today we'll be preparing together the pasta quills with four cheeses: it's a very substantial and tasty dish made with different cheeses, ideal for the dairy product lovers. But let's see together what ingredients we'll need: • 2,8 oz (80 g) of Emmenthal or Gruyère cheese • 2,8 oz (80 g) of soft Taleggio cheese • 3,5 oz (100 g) of sweet blue cheese • ¼ cup (50 ml) of heavy cream • 13 cup (80 g) of grated Parmesan cheese • White pepper salt • Just under 1 cup (200 ml) of whole milk • 14 oz (400 g) of ridged pasta quills So let's prepare our pasta quills with four cheeses: First, remove the rinds from the cheeses, dice the soft ones and grate the harder ones. Now pour the milk and the heavy cream in a small saucepan and add all the cheeses, which should melt on a very low flame or, if you prefer, in a bain-marie. In the meanwhile you can put a pot of salted water to a boil and boil the pasta quills. Here we are, as you can see our cheeses have melted, so pour them immediately into a wide saucepan... add a pinch of ground white pepper... and once the pasta is al dente, drain it and sauté it in the saucepan for a few moments. In this recipe I've used almost 1 cup of whole milk and ¼ of a cup of heavy cream, but if you want to make your pasta even more tasty, yet high calorie as well, you can add 1 whole cup of heavy cream, and avoid the milk. Now sauté everything, after that our pasta is ready. Our pasta quills with 4 cheeses is ready, remember to serve it immediately otherwise the sauce will dry out. Another advice is to add, or substitute, one or more cheeses as you prefer. From Sonia and GialloZafferano, bye and see you next video recipe!
126,602 views | Nov 08, 2010

Betty s Fried Chicken with Crust

Betty demonstrates how to make Fried Chicken with Crust. I usually make a very light crust for fried chicken, so that it does not soak up a lot of fat. In this case, I decided to imitate the fried chicken that you may have seen on our recent field trip to the 21st Annual Chicken Festival that we attended in London, Kentucky. At that festival, I ate fried chicken that was fried in the "World's Largest Skillet," and I am reproducing that type of chicken here. (Note: I used boneless, skinless chicken breast, whereas the chicken at the festival still had the fatty skin and some bone in it.)Fried Chicken with Crust4 uncooked boneless, skinless chicken breast halves (I trimmed mine to make them equal in size, but normally you will have different sizes.) salt, to taste ground black pepper, to taste 1 egg, well beaten ½ cup milk 1 cup all-purpose flour (Self-rising flour is okay, too.) ½ teaspoon garlic powder ½ teaspoon paprika peanut oil for fryingTrim any excess fat from 4 boneless, skinless chicken breast halves. Sprinkle chicken with salt and pepper, to taste, and place in a shallow bowl. In another bowl, whisk together 1 well-beaten egg and ½ cup milk. Pour over chicken, turning pieces to coat. Let stand 5 to 10 minutes. Combine 1 cup flour, ½ teaspoon garlic powder, and ½ teaspoon paprika in a heavy duty zip-lock bag. Drop 1 chicken breast half at a time into bag; close the bag at the top and shake to coat. Pour peanut oil to a depth of 1 inch in a heavy skillet. Heat oil to 350 degrees. Add chicken and cook, uncovered, 10 to 20 minutes (depending on the thickness of the chicken), turning as needed. Drain on paper toweling. Transfer to a nice serving platter and serve immediately while hot and crispy! I usually serve these with mashed potatoes and gravy and vegetables. This time I served the Fried Chicken with Crust with Quick Tip Gravy, Hot and Saucy Baked Beans, Pepper Jack Cheesy Mac, Peanut Butter Bonbons and iced tea. It turned out to be a great dinner! I hope you enjoy it! --Betty ♥♥♥♥♥Please subscribe: Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013*Both can be ordered from or's Website: places to watch Betty's Kitchen:Facebook:  https:www.facebook.compagesbettyskitchen166973502092Pinterest:  http:www.pinterest.combettyskitchenbettyskitchenTwitter:  https:twitter.comMyshineGoogle+:  http:www.ifood.tvbettyskitchenRoku:  http:www.rokuguide.comchannelsbetty%27s-kitchen
89,017 views | Oct 13, 2010

Betty s Spaghetti with Italian Sausage and Peppers

Betty demonstrates how to make a hearty and tasty dish, Spaghetti with Italian Sausage and Peppers. This dish is a large platter of spaghetti topped with a rich sauce of Italian Sausage and green and red bell peppers and onions. There is a sprinkling of Romano cheese and parsley to top it off.Spaghetti with Italian Sausage and Peppers18-oz. hot Italian link sausage, cut into 12-inch slices (You may use more or less sausage, and you may substitute mild in place of the hot, if you like.) 2 green bell peppers, washed and cut into strips about 1-inch long 2 red bell peppers, washed and cut into strips about 1-inch long 2 medium onions, peeled and cut into chunks about 1-inch long 24-oz. jar of Italian sauce (I used Prego Traditional, but any Italian sauce will do.) 14-oz. jar of pizza sauce (Any pizza or Italian sauce will be fine.) 16-oz. spaghetti, cooked according to package directions (I cooked only 8 oz. spaghetti and used only half of the sauce, freezing the remainder of the sauce for a pasta meal later.) 12 cup grated Pecorino Romano cheese (You may use any type of Romano or Parmesan cheese, and you may use more or less than the 12 cup.) 13 cup chopped fresh parsley, washed, dried, and snipped (You may use more or less than 13 cup.)Brown the 18-oz. sliced Italian sausage in a deep skillet over medium heat. Stir gently to brown, but do not stir vigorously, as this will crumble the sausage.) When done, remove sausage with a slotted spoon, and place on paper toweling to drain. Cook 2 chopped green peppers, 2 chopped red peppers, and 2 chopped onions in the pan drippings 5 to 6 minutes, or until tender. Add browned Italian sausage, 24-oz. Italian sauce, and 14-oz. pizza sauce. Simmer, uncovered, over low heat, stirring occasionally. Place cooked spaghetti in the bottom of a large platter. Spoon the sausage mixture over the spaghetti. Sprinkle with 12 cup grated Romano cheese and 13 cup snipped parsley. Serve immediately. This dish is wonderful with Italian or French bread and a green salad. If you are looking for a easy (but impressive) dinner for your sweetheart on Valentine's day, this could be it! Enjoy!!! Happy Valentine's Day! --Betty :)Please subscribe: Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013*Both can be ordered from or's Website: places to watch Betty's Kitchen:Facebook:  https:www.facebook.compagesbettyskitchen166973502092Pinterest:  http:www.pinterest.combettyskitchenbettyskitchenTwitter:  https:twitter.comMyshineGoogle+:  http:www.ifood.tvbettyskitchenRoku:  http:www.rokuguide.comchannelsbetty%27s-kitchen​
60,717 views | Feb 12, 2010

Betty s Brunch at Jean Farris Winery with Rick NO RECIPE

Betty and her husband, Rick, have brunch at Jean Farris Winery. Jean Farris Winery is located between Richmond, Kentucky (in Madison Country, where we live) and Lexington, Kentucky (a larger city that is in the next county over, Fayette County). The winery contains several plots of grapevines, which you will see in this video. There is also a bistro, where you can have dinner any night of the week and brunch on a couple of days of the week. We chose to have brunch, with my brunch being Quiche, a Field Greens Salad and fresh Strawberries on the side. Rick had Crab Cakes Benedict, with home-cured Crisp Bacon and Cheddar Cheese Grits. We shared a Bourbon Pecan Tart and came home with an unopened bottle of Jean Farris Dolce Blush wine. We had a wonderful time at Jean Farris Winery, and we hope you will try it out if you are in the vicinity! I will be making a recipe that will be similar to one of the items on our menu. Love, Betty :)Please subscribe: Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013*Both can be ordered from or's Website: places to watch Betty's Kitchen:Facebook:  https:www.facebook.compagesbettyskitchen166973502092Pinterest:  http:www.pinterest.combettyskitchenbettyskitchenTwitter:  https:twitter.comMyshineGoogle+:  http:www.ifood.tvbettyskitchenRoku:  http:www.rokuguide.comchannelsbetty%27s-kitchen​
9,293 views | Jul 15, 2011

Betty s White Bean Chicken Chili

Betty demonstrates how to make White Bean Chicken Chili. This recipe uses great northern beans, along with cooked chicken, chopped vegetables, and spices.White Bean Chicken Chili2 tablespoons extra-virgin olive oil 1 medium onion, chopped ½ green bell pepper, chopped ½ red bell pepper, chopped 2 cloves garlic, minced 3 cups cooked chicken (already salted), shredded or cut into cubes (3) 15-oz. cans great northern beans, undrained 1 tablespoon chili powder (or more, to taste) ½ teaspoon ground cumin (or more, to taste) 3 cups water, adding more if needed as chili cooksIn a large Dutch oven, sauté 1chopped onion, ½ chopped green bell pepper, ½ chopped red bell pepper, and 2 cloves minced garlic in 2 tablespoons olive oil until soft. Add 3 cups cooked, shredded chicken and (3) 14.5-oz. cans undrained great northern beans. Add 3 cups of water and stir until ingredients are well-blended. Bring to a boil over medium heat. Reduce heat to low and cook for about 1 hour. Add water as chili cooks, if needed. Taste for salt, chili powder, and cumin as chili cooks, and add more, if needed. My chili did not need any extra water, salt, chili powder, or cumin. It was delicious! Serve White Bean Chicken Chili with Zesty Pepper-Jack Cornsticks for a hearty and tasty meal. Enjoy! --BettyPlease subscribe: Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013*Both can be ordered from or's Website: places to watch Betty's Kitchen:Facebook:  https:www.facebook.compagesbettyskitchen166973502092Pinterest:  http:www.pinterest.combettyskitchenbettyskitchenTwitter:  https:twitter.comMyshineGoogle+:  http:www.ifood.tvbettyskitchenRoku:  http:www.rokuguide.comchannelsbetty%27s-kitchen​
25,768 views | Mar 08, 2011


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