Yield: 8 servings
Measure | Ingredient |
---|---|
2 \N | Plum tomatoes; halved |
1 medium | Zucchini; split lengthwise and halved |
1 large | Onion; quartered |
1 \N | Red bell pepper; sliced |
1 cup | Carrots; sliced 3 cl garlic; |
5 cups | Chicken broth -=OR=- |
5 cups | Lower sodium chicken broth; |
¼ teaspoon | Ground cumin |
¼ teaspoon | Crushed red peppers flakes; |
2 cups | Chicken; cooked diced (about 10-oz) |
½ cup | Grey Poupon Dijon Mustard; |
½ cup | Parsley; chopped |
VEGETABLE: On large baking sheet, arrange tomatoes, zucchini, onion, bell pepper, carrots and garlic. Bake at 325 for 30 to 45 minutes or until golden brown and tender.
In a large 3-qt pot, over high heat, heat chicken broth, chopped vegetables, cumin and red pepper flakes to a boil; reduce heat.
Simmer for 5 minutes. Stir in chicken broth and mustard; cook for 5 minutes more. Stir in parsley and serve warm.
Source: Grey Poupon Simply Delicious Recipes by Best Recipes Brought to you and yours via Nancy O'Brion and Clan Submitted By NANCY O'BRION On 12-22-95