Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 large carrot, peeled and sliced
- •½ fennel bulb, cut in half and thinly sliced
- •1 clove garlic, minced
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1 (32 ounce) carton Swanson® Chicken Broth
- •1 cup shredded cooked chicken
- •2 ounces ditalini (small tube-shaped) pasta, cooked and drained
- •1 teaspoon basil pesto
- •2 tablespoons chopped fresh parsley
- •2 tablespoons grated Parmesan cheese
Instructions
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
- Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
Nutritional Facts
Per 6 servings
- Calories: 150
- Carbohydrate: 13g
- Fat: 7g
- Fiber: 2g
- Protein: 9g
- Sugar: 3g
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