My foodie friend, Nancy, who's host of Empower Radio's 'The Dish' has a motto~~'cook once, eat twice'~~that's how this recipe came about. I'd done a pork shoulder roast and had plenty of it to go from dinner to sandwiches and now to this chili. That's the great thing about roasts~~buy one a good size then after you cook it, if it's all not eaten then you have endless possibilities for other dishes~~yes, total reinvention. So just put the leftover roasted meat in freezer bags, label them, and then when you're ready to re-invent, your meat awaits you!
One of my most favorite Italian dishes is chicken marsala~~I mean when I go to a really authentic Italian restaurant, that's what I oftentimes order, and even when I go to a great chain like Carabbas, yep, it's chicken marsala for me!Since I'd seen a new Campbell's product at the store, their packaged marsala sauce, I thought I'd give it a whirl in a new twist~~making a chicken marsala soup~~I mean I could put all the essential things in it and even add more mushrooms since the sauce had only a few, like I could count them on my one hand. Overall, this sauce has nice flavors and made the making of this soup pretty painless and easy~~sometimes life just calls for that, right? Here's to ~peace and making life easier~ xoxo ally