Chicken Cacciatore Soup

Chef Robin Guthrie

Ingredients: One cup uncooked rotini, Three cans vegetable broth, Two boneless, skin less chicken breasts (about 8 ounces), One (30-ounce) jar of extra chunky spaghetti sauce with mushrooms and diced onions, One medium onion, chopped, One half teaspoon garlic puree, One third teaspoon Italian seasoning, Three teaspoons red wine (optional), One (14.5-ounce} can stewed tomatoes, cut up in juice, One medium zucchini sliced. 

Preparation: Cook rotini according to package directions, substituting one can vegetable broth for part of the water. Cook until done (about ten minutes) Drain and set aside- Cut chicken breasts into one inch cubes. In a large pan combine spaghetti sauce, Two cans of vegetable broth, onions, garlic puree, chicken, Italian seasoning. red wine, tomatoes, and zucchini. Cook until vegetables are tender and chicken cooked through (20 to 30 minutes). Add cooked rotini and cook until heated through.