Friday, October 23, 2009

Hearty Italian Chicken Chowder

Hearty Italian Chicken Chowder
from Kraft Kitchens

1/4 cup Zesty Italian dressing
1/2 lb. boneless, skinless chicken breasts, chopped
1 can stewed tomatoes (14 1/2 oz.) undrained (I used diced instead of stewed)
1 cup chicken broth
1 med. zucchini, chopped
1/2 cup elbow macaroni, uncooked
1 tsp dried basil leaves
1/2 cup Mozzarella cheese
*Salt to taste (this is not part of their recipe but I really think it needs salt)
*one clove minced garlic (also not part of original recipe)

1. Heat dressing in large sauce pan on med-high heat and cook chicken until pink.
2. Add tomatoes, broth, zucchini, macaroni, and basil. Bring to a boil on high heat.
3. Reduce heat to med, simmer 8 min. or until macaroni is tender. Sprinkle with cheese

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