Wednesday, November 4, 2009

Chicken Cacciatore Soup

Add a couple drops of hot pepper sauce for those who like it hot!

Autumn abounds outside so we spent the afternoon cleaning up the flower beds. In order to warm us up, Joan made this hardy soup. She served it with a fresh garden salad and a garlic toasted Kaiser roll.

1 c. rotini pasta, uncooked
3 14.5-oz. cans vegetable broth, divided
1/2 lb. boneless, skinless chicken breasts cut into bit-size pieces
30-oz. jar extra chunky spaghetti sauce with mushrooms
14.5-oz. can stewed tomatoes in juice, chopped
1 zucchini, sliced
1 onion, chopped
2 cloves garlic, chopped
1/2 t. Italian seasoning
Optional: 1 T. red wine

Cook rotini according to package directions, substituting one can broth for part of the water; set aside. Combine remaining ingredients in a large saucepan. simmer 20 to 30 minutes, until chicken is cooked through and vegetables are tender. Stir in rotini and heat through.

Makes 5 servings.

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