This is a delicious main-course soup. It is very easy and just full of good flavors. It's nice enough for special occasions, and good enough to put on the menu regularly. A nice change of pace.
Ingredients:
- 12 oz. tri-colored radiatore, cooked al dente
- 1 (6.5 oz.) jar dried tomatoes in oil, drained and julienned
- 2 (6 oz.) jars marinated artichoke hearts, drained and rough chopped
- 1 lb. chicken breasts, cubed
- 3 cloves garlic, minced
- 1 bunch green onions (green and white parts), sliced
- 2 tsp. basil
- 2 (13.75 oz.) cans chicken broth
- 1 small head escarole or rapini, chopped coarsely
Directions:
Saute the chicken and garlic in olive oil until done, and set aside to drain.
Bring the chicken broth to a boil and add the greens and scallions and cook until almost tender. Add the rest of the ingredients, including the reserved pasta, and heat through.
Serve with crusty bread and a good salad.
By Free2B from North Royalton, OH
