Ingredients
½ pound medium fresh mushrooms, quartered
2 medium leeks (white portion only), sliced
2 tablespoons olive oil
3 cans (14 oz. each) reduced-sodium chicken broth
3 cups cooked cubed (or shredded) chicken
1 can (14 oz. diced tomatoes with basil, oregano, and garlic, undrained
1 medium zucchini, quartered lengthwise and cut into ½ inch slices
1 each medium green, sweet red and yellow bell peppers, chopped
1 cup uncooked bowtie pasta
½ teaspoon pepper
½ teaspoon dried thyme
½ cup shredded parmesan cheese
¼ cup fresh basil leaves, thinly sliced
In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatores, zucchini, peppers, pasta, thyme and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil.
Yield: 12 cups
Nutrition Facts: 1-½ cups equals 283 calories, 11 g fat, (3 g saturated fat) 58 mg cholesterol, 951 mg sodium, 21 g carbohydrate, 3 g fiber, 27 g protein.
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