Chicken Minestrone

Want a nutritious option for lunch or dinner? Ready in 30 minutes, this traditional minestrone recipe includes Italian vegetables, pasta shells, tomatoes, kale leaves and chickpeas. Hearty and tasty altogether.

PREP
10
Minutes
COOKING
20
Minutes
SERVES
4
People
CALORIES
240
Per Serving
PROTEIN
24
Grams

Ingredients

2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, sliced in half horizontally to create four chicken breast fillets and diced into bite sized pieces

2 Tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1 (12-ounce) bag Italian frozen vegetables

1/2 teaspoon minced garlic

4 cups low sodium chicken broth

1 (14.5-ounce) can diced tomatoes, undrained

1 cup uncooked mini pasta shells

1 (15.5-ounce) can chick peas, drained and rinsed

2 cups 1" diced kale leaves

shredded Parmesan cheese (optional)

Directions

1. Heat oil in a 5-quart stockpot over high heat.

2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. Add chicken to stockpot and cook 5 minutes or until chicken reaches an internal temperature of 165°F.

4. Add vegetables, garlic, broth, tomatoes, pasta, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer soup, covered, for 5 minutes.

5. Add chick peas and kale. Continue cooking for 5 minutes.

6. Ladle soup into bowls, top with Parmesan cheese and serve.

NUTRITION FACTS

Calories

240

Fat

6g

Saturated Fat

1g

Sodium

720mg

Carbohydrate

22g

Sugars

2g

Protein

24g