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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a Michael Chiarello recipe that came with a Progresso coupon I downloaded online. Have yet to try it. I have never heard of acini di pepe pasta, but the recipe says you can use 8 oz of any small round pasta. Also I don't know what mustard greens are or how to use them. The recipe mentioned that spinach, Swiss chard or other greens could be used instead. Ingredients:
2 lbs boneless skinless chicken breasts |
2 (32 ounce) cartons chicken broth |
1 tablespoon olive oil |
1/2 cup onion, chopped |
1/2 cup carrot, diced |
1/2 cup celery, diced |
1 cup crushed tomatoes |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 bay leaf |
1 cup acini di pepe pasta, uncooked |
2 cups mustard greens, chopped |
1/3 cup parmesan cheese, shredded |
Directions:
1. Place chicken in 12 inch skillet. Add 1 carton of broth and heat to boiling.
2. Reduce heat, cover and simmer 20 minutes or until juice of chicken is clear when thickest part is cut.
3. Meanwhile, in 5 quart stockpot, heat oil over medium heat.
4. Add onion, carrot and celery.
5. Cook 8-10 minutes, stirring occasionally until vegetables are tender.
6. Drain chicken, reserving broth and set chicken aside.
7. Strain broth and add to vegetables.
8. Stir remaining carton of broth, tomatoes, salt, pepper and bay leaf into stockpot and heat to boiling.
9. Stir in pasta. Reduce heat, cover and simmer 15 minutes.
10. Shred or cut chicken into bite size pieces and add to soup.
11. Stir in greens just until wilted and remove bay leaf.
12. Serve with parmesan cheese.
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