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Garlic Chicken Provencal Soup

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Dairy Dutch Soups 4 Servings

INGREDIENTS

2 T 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

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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