Chicken-tomato-basil soup

 

Chicken-tomato-basil soup

Servings: 5

Preparation time: 1 hr

 

Ingredients

1/2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces

1/2 teaspoon garlic-pepper blend

2 cans (19 oz each) tomato-basil soup

1/2 cup uncooked orzo or rosamarina pasta (3 oz)

1 small zucchini, diced

1/4 cup shredded Parmesan cheese (1 oz)

Directions

 

1. Heat 3-quart nonstick saucepan over medium heat. Add chicken; sprinkle with garlic-pepper blend. Cook 3 to 5 minutes, stirring frequently, until browned.

2. Add soup and orzo; mix well. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes or until chicken is no longer pink in center and orzo is tender.

3. Stir in zucchini. Cook 2 to 3 minutes, stirring occasionally. Sprinkle each serving with 1 tablespoon cheese.

 

 

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