Recipe - Garlic Chicken Provencal Soup

SOUP
2 tablespoon Butter
One half cup Chopped onion
One fourth cup Butter
4 Boneless, skinless
chicken breast halves
2 16 ounce cans Italian plum
tomatoes, undrained,
cut into pieces
1 cup Dry white wine or water
16 ounce Pkg Green Giant Pasta
Accents Garlic Seasoning
Frozen Vegetables &
Pasta

GARNISH
One fourth cup Grated Parmesan cheese
One fourth cup Chopped fresh parsley

Melt 2 T butter in Dutch oven over mediumhigh heat. Add onion; cook and
stir 3 to 5 minutes or until softened. Remove from pan; set aside. In same
Dutch oven, melt One fourth cup 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
crisptender. 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.