Ingredients
- 1
- carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
- 2 1/2
- cups diced cooked chicken breast
- 1
- container (8 oz) refrigerated prechopped celery, onion and bell pepper mix
- 1
- cup frozen sliced carrots
- 1
- bag (14 oz) frozen baby potato and vegetable blend
- 1
- teaspoon roasted garlic (from 4-oz jar)
- 1/2
- teaspoon Italian seasoning
- 1/2
- teaspoon curry powder
- 1/2
- teaspoon freshly ground pepper
- 1/4
- teaspoon salt
- 1 1/2
- cups coarsely chopped fresh baby spinach leaves
- 1
- can (12 oz) evaporated fat-free milk
- Freshly ground pepper, if desired
Directions
Directions
- In 5-quart Dutch oven, stir together broth, chicken, celery mixture and carrots. Cover; heat to boiling.
- Meanwhile, place potato-vegetable blend in microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 minutes. Add garlic, Italian seasoning, curry powder, 1/2 teaspoon pepper and the salt to broth mixture; cover and continue to cook.
- Using kitchen scissors, cut cooked potato-vegetable blend into bite-size pieces; add to broth mixture. Stir in spinach and milk. Cover; cook over high heat 5 minutes or until carrots are tender. Sprinkle individual servings with additional pepper.
Source: Betty Croker
~~~~~~~~~~
Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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