Vegetable Lover'S Chicken Soup - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon italian seasoning
1/8 teaspoon salt
fresh ground black pepper, to taste
crushed red pepper flakes (a pinch or two, for that extra zing)
2 plum tomatoes, chopped
14 ounces reduced-sodium chicken broth or 14 ounces low sodium vegetable broth
1/4 cup dry white wine
2 tablespoons orzo pasta or 2 tablespoons other tiny pasta, such as farfelline
1 1/2 cups packed Baby Spinach

Preparation

Heat oil in a large saucepan over medium-high heat.
Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes.
Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt, freshly ground black pepper, crushed red crushed red pepper flakes, and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.
Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally.
Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.
Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
*Cover and refrigerate up to 3 days or freeze up to 3 months.
**Nutrition Information.
Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono); 72 mg cholesterol; 12 g carbohydrate; 31 g protein; 2 g fiber; 355 mg sodium; 483 mg potassium.
***1 Carbohydrate Serving.
****Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat.