Recipe - Chicken Pasta Soup

3 3oz boneless skinless
chicken breast halves; cut
into thin strips
8 ounce Sliced fresh mushrooms (2
cps)
2 teaspoon Margarine or butter
3 cn (14.5oz) readytoserve
chicken broth with 1/3less
sodium
1 One half cup Uncooked pasta nuggets
(radiatore) (about 4 oz)
1 cup Sliced yellow summer squash
or zucchini
One half cup Chopped red bell pepper
1 teaspoon 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 1215 minutes or until pasta is
tender. Serve immediately.

CALORIES: 180 SODIUM: 530MG

CHOLESTEROL: 35MG FAT: 3G

CARBOHYDRATE: 18G SAT: 1G

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