GARLIC CHICKEN PROVENCAL SOUP

Servings: 4
Ingredients:

------------------------------------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 and
-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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