Chicken pasta soup
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .