| 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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