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We are still overrun with fresh eggs each day (I’m not complaining) so homemade pasta has been on the menu more often recently. It’s a great way to use up the excess of eggs we get each season, and is there anything better than a plate of fresh spaghetti noodles after a long day on the homestead? I think not.
If you’ve never made pasta you may think it’s too complicated, takes too long, or maybe it’s not worth your time. I’m here to prove you wrong. Let’s use up some of those beautiful eggs sitting on your counter and make something together, shall we?
The Recipes of Fall: Chicken Barley Chili
Lehman's
As the weather gets cooler, it’s the perfect time to serve up hot, comforting meals. Chili is one of our top choices! Today we’re sharing with you a delicious take on chili right from our newest cookbook. So, get the bowls and crackers ready!
Ingredients
14 1/2 oz. can diced tomatoes, undrained
16 oz. can tomato sauce
14 1/2 oz. can chicken broth
1 C. barley
4 C. water
1 tsp. chili powder (or more to taste)
1 tsp. cumin
15 oz. can black beans, drained and rinsed
15 1/4 oz. can corn, undrained
3 C. chicken breast, cooked, cut into bite-sized pieces
Instructions
In a 6-quart saucepan, combine the first 7 ingredients.
Bring to a boil, then reduce the heat to low and simmer for 40 minutes, stirring occasionally.
Add the beans, corn, and chicken. Bring back to a boil.
Cover and simmer for 5 minutes.
If the mixture is too thick, add more chicken broth or water as needed.
Serve topped with shredded Cheddar cheese and/or sour cream.
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