Serves: 4
Total Calories: 743
Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add onion cook and stir 3 to 5 minutes or until softened. Remove from pan set aside.
In same Dutch oven, melt 1/4 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 with pasta. Bring to a boil. Reduce heat simmer 3 to 5 minutes or until vegetables are crisp-tender. To serve, place 1 chicken breast half in each of 4 large shallow soup bowls ladle hot soup over chicken. Garnish with Parmesan cheese and parsley.
Nutrition Per Serving: Calories 570 Protein 36g Carbohydrate 34g Fat 29g Sodium 1120mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Garlic Chicken Provençal Soup recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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