FROM THE KITCHEN OF:

beckbrock

RECIPE NAME AND POINT VALUE:

Garlic Chicken Provencal Soup 4 pts per serving

QUANTITY/SERVINGS:

6

BAKE/COOK (time and temperature):

 

Date:

17 Feb 2003

Time:

08:29:46

INGREDIENTS:

4 piece Tyson Boneless, Skinless Chicken Breasts

1 medium onion

28 oz canned diced tomatoes

1 cup Campbell's (U.S.) Healthy Request Chicken Broth

1 pound Green Giant Pasta Accents Garlic Pasta Sauce

PREPARATION:

1. Spray a Dutch Oven with PAM. Heat over medium heat until hot. Add chicken, which has been diced small, and onion, which has been diced; cook 7 to 10 minutes or until chicken is browned, stirring occasionally.

2. Add tomatoes, water or chicken broth and frozen vegetables with pasta; mix well. Bring to a boil. Reduce heat; simmer uncovered 10 minutes or until chicken is no longer pink in center.

3. To serve, ladle soup into individual bowls. Garnish each serving with cheese and parsley (not included with points).

SERVING SUGGESTIONS:

Using 4 - 2 cup servings, points are 7.

Using 6 - 1 1/2 cup servings points are 4

Benita made this and said it is very good.