INGREDIENTS:
- 1/2 lb fresh mushrooms, quartered
- 2 med leeks (white portion only), sliced
- 2 Tbsp olive oil
- 3 cans (14-1/2 oz each) chicken broth
- 3 cups cubed cooked chicken
- 1 can (14-1/2 oz) diced tomatoes with basil, oregano & garlic, undrained
- 1 med zucchini, quartered lengthwise and cut into 1/2 inch slices
- 1 each medium green, sweet red & yellow peppers, chopped
- 1 cup uncooked bow tie pasta
- 1/2 tsp dried thyme
- 1/4 tsp pepper
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh basil leaves, thinly sliced
DIRECTIONS:
1. In a Dutch oven, sauté mushrooms & leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, thyme & pepper.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 min or until pasta & vegetables are tender.
3. Top each serving with cheese & basil.