| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soup | 6 | Servings |
INGREDIENTS
| 3 | 3-oz boneless skinless chicken breast halves; cut into thin strips | |
| 8 | oz | Sliced fresh mushrooms (2 cps) |
| 2 | ts | Margarine or butter |
| 3 | cn | (14.5-oz) ready-to-serve chicken broth with 1/3-less sodium |
| 1 1/2 | c | Uncooked pasta nuggets (radiatore) (about 4 oz) |
| 1 | c | Sliced yellow summer squash or zucchini |
| 1/2 | c | Chopped red bell pepper |
| 1 | ts | Dried Italian seasoning |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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