Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Ingredients

• 2 cups canned chicken stock
• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. In a blender, combine the chopped tomatoes, cucumber, bell pepper, onion, and garlic.
2. Add the canned chicken stock, olive oil, and red wine vinegar.
3. Blend until smooth, then season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Serve garnished with fresh basil.

Ingredients

• 1 pound chicken breast, cubed
• 1 cup canned chicken stock
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Skewers (soaked in water if wooden)

Instructions

1. In a bowl, combine the canned chicken stock, olive oil, garlic powder, paprika, salt, and pepper.
2. Add the cubed chicken and let it marinate for at least 20 minutes.
3. Preheat the grill to medium heat.
4. Thread the marinated chicken and vegetables onto the skewers.
5. Grill for 10-12 minutes, turning occasionally, until the chicken is cooked through and the veggies are tender.

Ingredients

• 8 ounces penne pasta
• 1 cup canned chicken stock
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls
• 1/2 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Cook the penne pasta according to package instructions, then drain and let cool.
2. In a large bowl, combine the canned chicken stock, olive oil, balsamic vinegar, salt, and pepper.
3. Add the cooled pasta, cherry tomatoes, mozzarella balls, olives, and parsley.
4. Toss everything together until well combined and serve chilled or at room temperature.

Ingredients

• 4 cups corn (fresh or frozen)
• 1 cup canned chicken stock
• 1 cup heavy cream
• 1 onion, diced
• 2 potatoes, diced
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent.
2. Add the diced potatoes and corn, cooking for about 5 minutes.
3. Pour in the canned chicken stock and bring to a simmer.
4. Cook until the potatoes are tender, about 15 minutes.
5. Stir in the heavy cream and thyme, and season with salt and pepper. Cook for an additional 5 minutes before serving.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup canned chicken stock
• 1 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a saucepan, combine the quinoa, water, and canned chicken stock.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
4. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, and red onion.
5. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss to combine and serve.