| 2 | lb boneless skinless chicken breasts |
| 2 | cartons (32 oz each) Progresso® chicken broth |
| 1 | tablespoon olive oil |
| 1/2 | cup chopped onion (1 medium) |
| 1/2 | cup diced carrot (1 medium) |
| 1/2 | cup diced celery (1 medium stalk) |
| 1 | cup Progresso® crushed tomatoes (from 28-oz can) |
| 1/2 | teaspoon gray salt or sea salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1 | dried bay leaf |
| 1 | cup uncooked acini di pepe pasta or other small round pasta (8 oz) |
| 2 | cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens |
| 1/3 | cup shredded Parmesan cheese |
| 1. | Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). |
| 2. | Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. |
| 3. | Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes. |
| 4. | Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese. |
| No change. |
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| "Move the meal. Changing the setting is a wonderful way to elevate an ordinary meal. Add a few sparkling lights and move your meal under the stars. Or set up an impromptu table in front of the fireplace. You don’t have to have a lot of space to make the setting interesting. Sometimes just turning down the lights and lighting a few candles can set the perfect tone."
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Nutrition Information:
260 ( 50); 6g ( 2g, 0g); 60mg; 950mg; 23g ( 2g, 3g); 28g 45%; 10%; 8%; 10% 1 ; 0 ; 1 ; 3 ; 1 1 1/2