Ingredients
4 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cups uncooked bow tie pasta1 tablespoon olive oil1 pound boneless skinless chicken breasts, cut into 1/2-inch strips4 green onions, chopped1 pound fresh asparagus, cut into 1-inch pieces1-1/2 cups sliced fresh shiitake mushrooms1 garlic clove, minced1/8 teaspoon pepper6 tablespoons shredded Parmesan cheese
Preparation
In a large saucepan, bring broth to a boil. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is tender, stirring occasionally.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and green onions; cook and stir 5 minutes. Add asparagus, mushrooms and garlic; cook and stir 2-3 minutes or until chicken is no longer pink and asparagus is crisp-tender. Sprinkle with pepper.
Add chicken mixture to pasta mixture; heat through. Sprinkle with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and cheese separately in freezer containers. To use, partially thaw soup in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.
