Quick Chicken Minestrone

By joanmarie

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 cup diagonally sliced carrot
• 1 tablespoon minced garlic
• 2 teaspoons unsalted tomato paste
• 4 cups unsalted chicken stock (such as Swanson)
• 1 cup water
• 5/8 teaspoon kosher salt
• 5 ounces uncooked alphabet or ditalini pasta (about 1 cup)
• 1 cup diagonally sliced sugar snap peas
• 1/4 cup chopped fresh tomato
• 6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done.