Loaded Veggie Chicken Noodle Soup

Loaded Veggie Chicken Noodle Soup

• Cooking Spray
• 4-5 chicken tenders, 0r 2 large chicken breast cut into bite-size chunks
• 1 small zucchini, finely diced
• 1 large shallot, finely chopped
• 1/2 teaspoon Italian seasoning blend
• 1/8 teaspoon salt
• 2 plum tomatoes, chopped
• One 14-ounce can reduced-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoon farfelline (small bow tie)
• 1 1/2 cups packed baby spinach

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Directions

1. Heat a sprayed large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 5-6 minutes or until cooked through. Transfer to a plate.
2. Add zucchini, shallot, Italian seasoning and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine bow tie pasta; increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and juice from the cooked chicken; cook, stirring, until the chicken is heated through, about 2 minutes.