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Ingredients
- 2 tsp canola oil
- 2 chicken breasts, skinless & boneless
- 3 stalks celery, small dice
- 2 small carrots, peeled & small dice
- 1 small yellow onion, small dice
- 3 tbsp iSpice WellnessTM Chicken Seasoning,* divided
- 8 oz farfalle pasta
- 3 L low sodium chicken broth
- 1 zucchini, small dice
- 1 cup frozen peas
- 1/2 cup fresh Italian parsley, finely chopped
Directions
Step 1
Heat canola oil in large soup pot over high heat. Sprinkle chicken breast with 2 tbsp iSpice WellnessTM Chicken Seasoning.* Sear chicken for 5-7 minutes per side until chicken is cooked though. Shred the chicken using a fork and reserve.
Step 2
Add celery, carrots, onion and remaining seasoning to pot. Cook over medium heat until onions are translucent.
Step 3
Pour in chicken broth, bring to the boil and add pasta.
Step 4
Simmer for 15 minutes, add peas and zucchini. Cook 5-8 more minutes until vegetables and pasta are tender.
Step 5
Serve hot sprinkled with fresh parsley.
