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Prep Time: 2 Minutes Cook Time: 22 Minutes |
Ready In: 24 Minutes Servings: 6 |
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This quick twist on classic chicken noodle soup is loaded with fresh vegetables—carrots, celery, onion, and green bell pepper. You'll agree 100 percent that fresh is best. Ingredients:
cooking spray |
2 (6-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces |
1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix |
1 cup matchstick-cut carrots |
1/4 teaspoon freshly ground black pepper |
7 cups fat-free, less-sodium chicken broth |
1 cup uncooked whole wheat rotini (corkscrew pasta) |
Directions:
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and next 3 ingredients; cook 6 minutes or until chicken begins to brown and vegetables are tender, stirring frequently. Add broth; bring to a boil. Add pasta, reduce heat to medium, and cook 8 minutes or until pasta is done.
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