Ingredients
1
tablespoon olive or vegetable oil
1/2
pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1/2
teaspoon Italian seasoning
2
cans (14 1/2 ounces each) ready-to-serve chicken broth
2
cups water
1/2
cup uncooked small pasta shells
1/2
cup uncooked juniorettes (small spiral pasta)
1
small red bell pepper, coarsely chopped (1/2 cup)
1
can (15 to 16 ounces) kidney beans, rinsed and drained
1
medium zucchini, coarsely chopped (2 cups)
Preparation
Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender.
Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender.
