Chicken Pasta Soup

 

2

teaspoons butter or margarine

3

boneless skinless chicken breasts, cut into thin strips

1

package (8 oz) sliced fresh mushrooms (3 cups)

3

cans (14 oz each) fat-free chicken broth with 33% less sodium

1 1/2

cups uncooked medium pasta shells (4 oz)

1

cup sliced yellow summer squash or zucchini

1/2

cup chopped red bell pepper

1

teaspoon Italian seasoning

• 1 In 4-quart nonstick saucepan or Dutch oven, heat butter over medium heat until hot. Cook chicken and mushrooms in butter, stirring occasionally, until chicken is no longer pink. Stir in remaining ingredients. Heat to boiling.
• 2 Reduce heat to low; simmer 10 to 13 minutes or until pasta is tender. Serve immediately.