| 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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