Garlic chicken provencal soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | cup | Chopped onion |
| ¼ | cup | Butter |
| 4 | Boneless, skinless chicken breast halves | |
| 2 | 16 oz cans Italian plum tomatoes, undrained, | |
| ¼ | cup | Grated Parmesan cheese cut into pieces |
| 1 | cup | Dry white wine or water |
| 16 | ounces | Pkg Green Giant Pasta Accents Garlic Seasoning Frozen Vegetables & Pasta |
| ¼ | cup | Chopped fresh parsley |
Directions
SOUP
GARNISH
Melt 2 T butter in Dutch oven over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until softened. Remove from pan; set aside. In same Dutch oven, melt ¼ c butter; add chicken and cook 8 to 10 minutes or until golden brown, turning once. Add tomatoes, wine and reserved onion. Bring to a boil.
Reduce heat; simmer uncovered 10 to 15 minutes or until chicken is no longer pink. Stir in frozen vegetables and pasta. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp-tender. To serve, place 1 chicken breast half in each of 4 large shallow soup bowls; ladle hot soup over chicken. Garnish with Parmesan and parsley.