Chicken pasta soup

Yield: 6 Servings

Measure Ingredient
3 3-oz boneless skinless chicken breast halves; cut into thin strips
8 ounces Sliced fresh mushrooms (2 cps)
2 teaspoons Margarine or butter
3 cans (14.5-oz) ready-to-serve chicken broth with 1/3-less sodium
1½ cup Uncooked pasta nuggets (radiatore) (about 4 oz)
1 cup Sliced yellow summer squash or zucchini
½ cup Chopped red bell pepper
1 teaspoon Dried Italian seasoning

In a large nonstick saucepan or Dutch oven, cook chicken and mushrooms in margarine until chicken is no longer pink. Add remaining ingredients. Bring to a boil. Reduce heat to low; simmer 12-15 minutes or until pasta is tender. Serve immediately.

CALORIES: 180 SODIUM: 530MG CHOLESTEROL: 35MG FAT: 3G

CARBOHYDRATE: 18G SAT: 1G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .

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