Chicken and Rotini Soup
vegetable cooking spray
2 large cans chicken breast, drained, rinsed and cut into chunks (or leftover chicken)
2 (14½ -ounce) cans reduced-sodium chicken broth
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1/8 teaspoon crushed red pepper flakes
4 ounces dried multi-grain rotini pasta
2 tablespoons fresh basil leaves, chopped
1/8 teaspoon black pepper
¼ cup grated Parmesan cheese
- Lightly coat a large saucepan with cooking spray. Heat over medium heat. Add chicken, broth, red and green bell peppers, and pepper flakes. Increase heat to high and bring to a boil. Stir. Reduce the heat and simmer for 3 minutes, or until bell peppers are tender-crisp.
- Increase the heat to high and return to a boil. Stir in rotini. Reduce the heat and simmer for 6 minutes, or until just tender. Stir in basil and black pepper. Ladle into soup bowls. Sprinkle with Parmesan cheese. Makes 4 servings.