Recipe for cooking chicken and pasta soup

Soups for Salads :: Chicken and Poultry Soups

Chicken and Pasta Soup

10 oz. skinless, boneless chicken breasts,
\r\n    cut into 1-in. cubes
\r\n2 C. sliced fresh mushrooms
\r\n2 tsp. Watkins Onion Liquid Spice
\r\n5 C. water
\r\n1/3 C. Watkins Chicken Soup Base
\r\n1 1/2 C. uncooked radiatore pasta
\r\n1 C. sliced yellow summer squash or zucchini
\r\n1/2 C. chopped red pepper
\r\n1 1/2 tsp. Watkins Italian Seasoning
\r\n1/2 tsp. Watkins Italian Pepper

In lrg. nonstick saucepan or Dutch oven, saut the chicken and mushrooms in the onion liquid spice until chicken in no longer pink. Add remaining ingredients and bring to a boil. Reduce heat to low; simmer for 12 to 15 min. or until pasta is tender.

Makes approximately 6 servings.