Title: Chicken Pasta Soup
Categories: Soup
Yield: 6 Servings

3 3-oz boneless skinless
-chicken breast halves; cut
-into thin strips
8 oz Sliced fresh mushrooms (2
-cps)
2 ts Margarine or butter
3 cn (14.5-oz) ready-to-serve
-chicken broth with 1/3-less
-sodium
1 1/2 c Uncooked pasta nuggets
-(radiatore) (about 4 oz)
1 c Sliced yellow summer squash
-or zucchini
1/2 c Chopped red bell pepper
1 ts Dried Italian seasoning

In a large nonstick saucepan or Dutch oven, cook chicken and mushrooms in
margarine until chicken is no longer pink. Add remaining ingredients. Bring
to a boil. Reduce heat to low; simmer 12-15 minutes or until pasta is
tender. Serve immediately.

CALORIES: 180 SODIUM: 530MG

CHOLESTEROL: 35MG FAT: 3G

CARBOHYDRATE: 18G SAT: 1G

From , a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.