Garlic chicken provencal soup

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
½ cup Chopped onion
¼ cup Butter
4 Boneless, skinless chicken breast halves
2 16 oz cans Italian plum tomatoes, undrained,
¼ cup Grated Parmesan cheese cut into pieces
1 cup Dry white wine or water
16 ounces Pkg Green Giant Pasta Accents Garlic Seasoning Frozen Vegetables & Pasta
¼ cup Chopped fresh parsley

Directions

SOUP

GARNISH

Melt 2 T butter in Dutch oven over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until softened. Remove from pan; set aside. In same Dutch oven, melt ¼ c butter; add chicken and cook 8 to 10 minutes or until golden brown, turning once. Add tomatoes, wine and reserved onion. Bring to a boil.

Reduce heat; simmer uncovered 10 to 15 minutes or until chicken is no longer pink. Stir in frozen vegetables and pasta. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp-tender. To serve, place 1 chicken breast half in each of 4 large shallow soup bowls; ladle hot soup over chicken. Garnish with Parmesan and parsley.

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