CHICKEN PASTA SOUP

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Chicken Pasta Soup image

Skip simmering soup for hours by using boneless skinless chicken breasts and canned broth. Every spoonful is flavorful!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

2 teaspoons butter or margarine
3 boneless skinless chicken breasts, cut into thin strips
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 cans (14 oz each) fat-free chicken broth with 33% less sodium
1 1/2 cups uncooked medium pasta shells (4 oz)
1 cup sliced yellow summer squash or zucchini
1/2 cup chopped red bell pepper
1 teaspoon Italian seasoning

Steps:

  • In 4-quart nonstick saucepan or Dutch oven, heat butter over medium heat until hot. Cook chicken and mushrooms in butter, stirring occasionally, until chicken is no longer pink. Stir in remaining ingredients. Heat to boiling.
  • Reduce heat to low; simmer 10 to 13 minutes or until pasta is tender. Serve immediately.

Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 1/3 Cups), Sodium 500 mg, Sugar 1 g, TransFat 0 g

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #healthy     #soups-stews     #poultry     #easy     #low-fat     #stove-top     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #low-in-something     #meat     #pasta-rice-and-grains     #equipment     #3-steps-or-less

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