Oxmoor House
Prep Time
2 Mins
Cook Time
13 Mins
Yield
6 servings (serving size: 1 1/2 cups)

Round out this rustic one-dish meal with warm crusty bread, and use it to soak up the richly flavored broth. Orzo makes a fine substitute for the ditalini.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Set aside.

Step 2

While pasta cooks, combine chicken, broth, and water in a large Dutch oven. Cover and bring to a boil. Reduce heat, and simmer 3 minutes or until chicken is cooked. Remove chicken with a slotted spoon; keep warm. Stir in tomatoes; cook 1 minute or until thoroughly heated. Stir in spinach; cook 2 minutes or until spinach wilts. Add cooked chicken and pasta to pan; cook 1 minute or until thoroughly heated. Stir in pesto and pepper. Ladle soup evenly into 6 bowls, and sprinkle with Parmesan cheese, if desired.

Cooking Light Fresh Food Fast Weeknight Meals

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