Thursday, July 26, 2018

CHICKEN SOUP AU PISTOU

Nonstick cooking spray
1/2 lb skinless boneless chicken breasts, cut into 1/2-inch pieces
1 large onion, diced
3 cans (14-oz each) chicken broth
1 can (15-oz) whole tomatoes
1 can (14-oz) Great Northern beans, rinsed and drained
2 medium carrots, sliced
1 large potato, diced
1/4 tsp salt
1/4 tsp black pepper
1 cup frozen Italian green beans,
1/4 cup pesto
Grated Parmesan cheese, optional

Spray a large saucepan with nonstick spray and heat over medium-high heat until hot. Add the chicken and cook, stirring, about 5 minutes or until browned. Add onion to chicken and cook, stirring, 2 minutes.

Add broth to saucepan along with tomatoes including the juice, beans, carrots, potato salt and pepper. Bring to a boil, stirring to break up the tomatoes. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Add green beans and cook another 5 minutes or until veggies are tender.

Ladle into serving bowls and top each with 1 teaspoon pesto and a sprinkle of the cheese, if using.






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