Chicken Pasta Soup


  • Cooking spray 
  • 2 (6-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces 
  • 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix 
  • 1 cup matchstick-cut carrots 
  • 1/4 teaspoon freshly ground black pepper
  • 7 cups fat-free, less-sodium chicken broth 
  • 1 cup uncooked whole wheat rotini (corkscrew pasta)
  1. 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and next 3 ingredients; cook 6 minutes or until chicken begins to brown and vegetables are tender, stirring frequently. Add broth; bring to a boil. Add pasta, reduce heat to medium, and cook 8 minutes or until pasta is done.

Cooking Light Fresh Food Fast, Oxmoor House 2009

Happy Eating…