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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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âThis quickie cacciatore meets with my Italian husband's approval. Each brothy spoonful is brimming with vegetables and tender pieces of chicken.â âNancy Roth, St. Joseph, Illinois Ingredients:
1/2 pound medium fresh mushrooms, quartered |
2 medium leeks (white portion only), sliced |
2 tablespoons olive oil |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth |
3 cups cubed cooked chicken |
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained |
1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices |
1 each medium green, sweet red and yellow peppers, chopped |
1 cup uncooked bow tie pasta |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/2 cup shredded parmesan cheese |
1/4 cup fresh basil leaves, thinly sliced |
Directions:
1. In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil. Yield: 7 servings (about 2-1/2 quarts).
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