| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Dutch | Soups | 4 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 1/2 | c | Chopped onion |
| 1/4 | c | Butter |
| 4 | Boneless, skinless chicken breast halves | |
| 2 | 16 oz cans Italian plum tomatoes, undrained, cut into pieces | |
| 1 | c | Dry white wine or water |
| 16 | oz | Pkg Green Giant Pasta Accents Garlic Seasoning Frozen Vegetables & Pasta |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | c | Chopped fresh parsley |
INSTRUCTIONS
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 1/4 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.
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