Easy Italian Sausage Vegetable Soup
INGREDIENTS:
12 oz Skinless; boneless chicken
-breast halves
1 pk (9-oz.) frozen italian-style
-green beans
1 c Fresh mushrooms; quartered
1 sm Onion; sliced 1/4 inch thick
1 cn (14 1/2-oz ) italian-style
-stewed tomatoes
1 cn (6-oz.) italian-style tomato
-paste
1 ts Dried italian seasoning;
-crushed
2 Cloves garlic; minced
4 oz Fettuccine; cooked and
-drained
Grated parmesan cheese
-(optional)
12 oz Skinless; boneless chicken
-breast halves
1 pk (9-oz.) frozen italian-style
-green beans
1 c Fresh mushrooms; quartered
1 sm Onion; sliced 1/4 inch thick
1 cn (14 1/2-oz ) italian-style
-stewed tomatoes
1 cn (6-oz.) italian-style tomato
-paste
1 ts Dried italian seasoning;
-crushed
2 Cloves garlic; minced
4 oz Fettuccine; cooked and
-drained
Grated parmesan cheese
-(optional)
Rinse chicken; pat dry. Cut chicken into 1-inch pieces. In a 3 1/2-
or 4-quart crockery cooker place green beans, mushrooms, and onion. Place chicken atop vegetables. In a small bowl combine undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour over chicken. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve over hot cooked fettuccine. If desired, pass grated Parmesan cheese. Makes 4 servings. busted by sooz
or 4-quart crockery cooker place green beans, mushrooms, and onion. Place chicken atop vegetables. In a small bowl combine undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour over chicken. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve over hot cooked fettuccine. If desired, pass grated Parmesan cheese. Makes 4 servings. busted by sooz