Chicken Pasta Soup

Skip simmering soup for hours by using boneless skinless chicken breasts and canned broth. Every spoonful is flavorful! MORE+ LESS-

By Betty Crocker Kitchens

February 16, 2010

teaspoons butter or margarine

boneless skinless chicken breasts, cut into thin strips

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

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

1 1/2

cups uncooked medium pasta shells (4 oz)

cup sliced yellow summer squash or zucchini

1/2

cup chopped red bell pepper

teaspoon Italian seasoning

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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.

Rotisserie chicken can be used in place of the raw chicken. It's not necessary to cook the chicken with the mushrooms; instead chop and add with the rest of the ingredients.
Look in the freezer case for Pillsbury® Oven Baked frozen crusty French dinner rolls. Bake them while the soup is cooking for an accompaniment to this soup.