CHICKEN****Chicken Soup Florentine

By Unblond1

Great for both. Relatively easy and quick to make, too.
18/12/12 - Update - I used three cheese tortellini instead of the farfallene. It was still very good but more filling. I prefer the smaller pasta, stick with that.

Ingredients

• 2/3 cup (85 grams) ditalini or other small pasta (I used PC Organics Whole Grain Bowties)
• 12 ounces skinless, boneless chicken (or equivalent amount of shredded deli chicken or Italian wedding meatballs, if on hand)
• 900 ml chicken broth
• 1 can fire-roasted tomatoes, drained
• 3 jarred roasted Piquillo peppers, cut into thin strips
• 5 ounces baby spinach
• 4 tbsp. pesto
• salt and pepper to taste
• 4 tbsp. grated parmigiano reggiano, to serve

Details

Servings 4
Preparation time 2mins
Cooking time 13mins

Preparation

Step 1

* Cook pasta in boiling, salted water until done. Drain and set aside.

* Poach chicken in aromatics and herbs and set aside to cool, then shred.

* Bring broth to a boil, add tomatoes and peppers and cook for 1 minute. Add spinach and cook for 2 minutes. Add chicken and pasta and heat through. Put a tablespoon of pesto in the bottom of each bowls, add the soup and top with grated parmigiano reggiano.

Calories 300.2
Total Fat 9.5 g
Saturated Fat 2.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 62.1 mg
Sodium 1,084.7 mg
Potassium 777.6 mg
Total Carbohydrate 25.6 g
Dietary Fiber 3.8 g
Sugars 4.0 g
Protein 28.9 g