Garlic chicken provencal soup

 
                       GARLIC CHICKEN PROVENCAL SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SOUP-----
    2       T            Butter
      1/2   c            Chopped onion
      1/4   c            Butter
    4                    Boneless, skinless
                         -chicken breast halves
    2                    16 oz cans Italian plum
                         -tomatoes, undrained,
                         -cut into pieces
    1       c            Dry white wine or water
   16       oz           Pkg Green Giant Pasta
                         -Accents Garlic Seasoning
                         -Frozen Vegetables &
                         -Pasta
                         -----GARNISH-----
      1/4   c            Grated Parmesan cheese
      1/4   c            Chopped fresh parsley
 
   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 1/4 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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