Ingredients
3/4
pound cooked chicken, cut into 1/2-inch pieces (2 cups)
1
cup frozen green peas
2
medium celery stalks, sliced (1 cup)
2
medium carrots, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
2
garlic cloves, finely chopped
7
cups Progresso™ reduced-sodium chicken broth (from two 32-ounce cartons)
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1
tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4
teaspoon pepper
1
dried bay leaf
1
cup uncooked gemelli or rotini pasta (4 ounces)
Preparation
Heat all ingredients except pasta in 4-quart Dutch oven. Stir in pasta. Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. Discard bay leaf.
