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Chicken Soup Provençal (Cooking for 2)
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-
Prep
25
min
-
Total
25
min
-
Ingredients
7
-
Servings
2
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Ingredients
-
2
teaspoons olive oil
-
1/2
lb uncooked chicken breast strips for stir-fry
-
1/2
cup sliced leeks
-
2
cups Muir Glen™ organic diced tomatoes with Italian herbs, undrained (from 28-oz can)
-
1 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
-
2
oz uncooked angel hair (capellini) pasta, broken
-
Shredded Parmesan cheese, if desired
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Steps
-
1
In 3-quart saucepan, heat oil over medium-high heat. Add chicken and leeks; cook 5 minutes, stirring frequently.
-
2
Stir in tomatoes and broth. Heat to boiling. Reduce heat; simmer uncovered 10 minutes.
-
3
Add pasta; simmer uncovered 3 to 5 minutes or until pasta is tender and chicken is no longer pink in center. Serve with cheese.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 360
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Cholesterol
- 65mg
- 22%
- Sodium
- 980mg
- 41%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 8g
- Protein
- 33g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 30%
- 30%
- Calcium
- 10%
- 10%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 2 Vegetable; 3 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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