Serves 4 - 6
1 Cup cooked chicken,
7 Cups Real
½ Cup tubettini
¾ Cup peas
¾ Cup corn
2 Carrots, sliced
1 Celery stalk,
2 Tablespoons fresh
Italian parsley, minced
Salt and freshly ground
a large saucepot, add the chicken broth, onion, carrots, celery,
parsley, salt and pepper. Bring to a boil.
the chicken, pasta, corn and peas. Return to a boil and lower
the flame. Stir and simmer 15 minutes until pasta is tender.
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