Chicken Soup: Garlic Chicken Provencal Soup

posted by SusanCa 02-12-102 5:31 PM

Garlic Chicken Provencal Soup

2 T butter
1/2 cup chopped onion
1/4 cup butter
4 boneless skinless chicken breast halves, cut into 1 inch cubes
2 (16 oz) cans Italian plum tomatoes, undrained, cut into pieces
1 cup dry white wine or water
1 (16 oz) pkg Green Giant Pasta Accents Garlic Seasoning Frozen Vegetables and Pasta

1/4 cup grated Parmesan cheese
1/4 cup chopped parsley

Melt 2 T butter in Dutch oven over med-high heat. Add onion; cook and stir 3-5 minutes or until softened.
Remove from pan; set aside.

In same Dutch oven, melt 1/4 cup butter and add chicken and cook 8-10 minutes, or until golden brown, turning once. Add tomatoes, wine and reserved onion. Bring to a boil. Reduce heat; simmer uncovered 10-15 minutes or until chicken is no longer pink. Stir in frozen vegetables and pasta. Bring to a boil. Reduce heat; simmer 3-5 minutes or until vegetables are crisp-tender.

Pillsbury Bake-off, serves 4.

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