Heat oil in Dutch oven. Add onion and bell pepper. Cook and stir over medium-high heat 3 minutes or until onion is tender. Stir in broth, frozen vegetables, chickpeas, tomatoes, oregano, salt and black pepper. Bring to a boil over high heat.
Sir in pasta and chicken, if desired. Reduce heat to medium; simmer 15 minutes or until pasta and vegetables are tender.
Makes 6 servings.
Ingredients
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1 tablespoon olive oil
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1 red onion, chopped (medium)
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1 red bell pepper, chopped (medium)
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3 cans each) chicken broth (14 ounces cans)
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1 package frozen Italian vegetables or mixed vegetables (16 ounces package)
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1 can chickpeas, rinsed and drained (15 ounces can)
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1 can diced tomatoes (14 ounces can)
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1 teaspoon dried oregano
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1/2 teaspoon Salt
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1/2 teaspoon black pepper
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1 cup uncooked wagon wheel pasta
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1 cup diced cooked chicken (optional)
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