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Chicken Pasta Soup

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.
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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 Copasetic 1 from North Royalton, OH

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