Preparation time: 30 min
1 carton (32 oz) reduced-sodium chicken broth (4 cups)
2 1/2 cups diced cooked chicken breast
1 container (8 oz) refrigerated chopped celery, onion and bell pepper mix
1 cup frozen sliced carrots (from 16-oz bag)
1 bag (14 oz) frozen baby potato and vegetable blend
1 teaspoon roasted garlic (from 4-oz jar)
1/2 teaspoon Italian seasoning
1/2 teaspoon curry powder
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 1/2 cups coarsely chopped fresh baby spinach leaves
1 can (12 oz) evaporated fat-free milk
Additional freshly ground pepper, if desired
1. In 5-quart Dutch oven or saucepan, stir together broth, chicken, celery mixture and carrots. Cover; heat to boiling.
2. Meanwhile, place potato-vegetable blend in microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 minutes. Add garlic, Italian seasoning, curry powder, 1/2 teaspoon pepper and the salt to broth mixture; cover and continue to cook.
3. Using kitchen scissors, cut cooked potato-vegetable blend into bite-size pieces; add to broth mixture. Stir in spinach and milk. Cover; cook over high heat 5 minutes or until carrots are tender. Sprinkle individual servings with additional pepper.