” This quickie cacciatore consults with my Italian partner’s approval. Each brothy spoonful is brimming with vegetables and tender pieces of chicken.”– Nancy Roth, St. Joseph, Illinois.
- 1/2 pound medium fresh mushrooms, quartered
- 2 medium leeks (white part 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 pieces
- 1 each medium green, sweet red and yellow peppers, sliced
- 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, very finely sliced
- In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper.
- Bring to a boil. Lower heat; simmer, uncovered, for 15-20 minutes or up until pasta and vegetables are tender. Top each serving with cheese and basil. Freeze choice: Prior to adding cheese and basil, cool soup and transfer to freezer containers. Freeze up to 3 month. To use, partially thaw in refrigerator over night. Heat through in a saucepan, stirring periodically and including a little broth or water if required. Spray each serving with cheese and basil.
1-1/2 cups: 283 calories, 11 g fat (3g saturated fat), 58 mg cholesterol, 951 mg salt, 21 g carbohydrate (7g sugars, 3g fiber), 27 g protein.