Chicken Pasta Soup
3 3-oz boneless skinless chicken breast halves; cut into thin strips
8 oz Sliced fresh mushrooms (2 cps)
2 ts Margarine or butter
3 cans (14.5-oz) ready-to-serve chicken broth with 1/3-less sodium
1 1/2 c Uncooked pasta nuggets (radiatore) (about 4 oz)
1 c Sliced yellow summer squash or zucchini
1/2 c Chopped red bell pepper
1 ts Dried Italian seasoning
In a large nonstick saucepan or Dutch oven, cook chicken and mushrooms in margarine until chicken is no longer pink. Add remaining ingredients. Bring to a boil. Reduce heat to low; simmer 12-15 minutes or until pasta is tender.
jackie austin