Shelly's Recipe

CHICKEN CACCIATORE SOUP

Category: Soups

1 cup uncooked rotini
3 cans vegetable broth
2 boneless, skinless chicken breasts
1 (30 oz) jar of extra chunky spaghetti sauce with mushrooms and diced onions
1 medium onion, chopped
1/2 tsp garlic puree
1/3 tsp Italian seasoning
3 tsp Red wine (optional)
1 (14.5 oz) can stewed tomatoes, cut up in juice
1 medium zucchini sliced

Cook rotini, substituting 1 can vegetable broth for part of the water. Drain and set aside.

Cut chicken breasts into 1 inch dice.

In a large pan, combine spaghetti sauce, 2 cans of vegetable broth, onions, garlic puree, chicken, Italian seasoning, red wine, tomatoes and zucchini. Cook until vegetables are tender and chicken is cooked through (20-30 minutes). Add cooked rotini and cook until heated through.