Italian Wedding Soup Supper

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 2 cups small shell pasta
• 1/2 lb boneless skinless chicken breast, cut into 3/4-inch cubes
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 medium carrot, finely chopped
• 1 celery rib, chopped
• 1 (12 ounce) package frozen italian style meatballs, cooked and thawed
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup reduced-sodium chicken broth
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup asiago cheese, shredded

Recipe

• 1 cook pasta according to package directions.
• 2 meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
• 3 in the same skillet, saute the onion, carrot and celery in remaining oil until tender.
• 4 add the meatballs, cream of chicken soup, spinach, chicken broth, thyme, salt, pepper and reserved chicken.
• 5 cover and cook for 4 to 6 minutes or until heated through.
• 6 drain pasta; stir into skillet.
• 7 sprinkle with cheese.