Chicken soup in about half an hour. Not bad. And yes, you can replace the zucchini with another vegetable (broccoli cut in small pieces, maybe?). You know who I’m talking to…
Start to finish approx. 30 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces chicken tenders, cut into bite-size chunks
- 1 small zucchini, finely diced
- 1 onion or leek, finely chopped
- salt and pepper to taste
- 1 can chopped tomatoes with liquid (don’t drain)
- 4 cups chicken broth
- 1/4 cup dry white wine
- 4 tablespoons orzo, or other tiny pasta, such as farfelline
- 3 cups packed baby spinach
- Parmesan cheese, freshly grated
Instructions
- Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-8 minutes. Transfer to a plate.
- Add zucchini, onion, salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.
- Add tomatoes, broth, wine and orzo (or other tiny 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 any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
- Sprinkle freshly grated Parmesan cheese on top and serve.
Servings: 4
Prep: 10 minutes; Cook: 20 minutes
