Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.health.com/health/recipe/0,,10000001046810,00.html
What's in it
2 teaspoons olive oil
1 teaspoon minced garlic
3 (14-ounce) cans fat-free, less-sodium chicken broth
2 skinless, boneless chicken-breast halves
1 (1-inch) cube Parmesan cheese, preferably with rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1/2 cup uncooked tubetti (tiny tube-shaped pasta) or other small pasta
1 (5-ounce) package baby spinach
1/4 cup shaved fresh Parmesan cheese
How to cook it
- Heat oil in a large stockpot over medium-low heat. Add garlic; cook 10 seconds or until fragrant. Add broth, chicken, Parmesan cube, salt, pepper, and nutmeg. Bring to a boil; reduce heat to medium, and simmer 10 minutes. Remove chicken; set aside. Remove Parmesan cube; discard.
- Return broth mixture to a boil. Add pasta; simmer 9 minutes or until pasta is tender.
- Cut chicken-breast halves into thin strips; return to soup. Stir in spinach, and simmer 1 minute or until wilted. Divide soup evenly among 4 bowls; sprinkle with 1/4 cup shaved Parmesan cheese.