Italian Minestrone Bowls

• 8 ounces uncooked dried spaghetti, broken in half
• 1 tablespoon Land O Lakes Butter
• 1/2 pound boneless skinless chicken breast halves, cut into 1-inch pieces
• 1 tablespoon dried Italian herb seasoning*
• 1 teaspoon finely chopped fresh garlic
• 2 (14 1/2-ounce) cans low sodium chicken broth
• 1 (16-ounce) package frozen vegetable combination
• 1 (15-ounce) can cannellini beans, rinsed, drained

1. Cook spaghetti according to package directions.
2. Rinse with cold water.
3. Drain well.
4. Meanwhile, melt butter in 4-quart saucepan until sizzling; add chicken, herb seasoning and garlic.
5. Cook over medium-high heat, stirring occasionally, 5-6 minutes or until chicken is no longer pink.
6. Add broth, vegetables and beans.
7. Continue cooking, stirring occasionally, 8-10 minutes or until heated through.
8. Remove from heat; let stand to cool 15 minutes.
9. To serve, divide spaghetti among 6 individual microwave-safe resealable plastic food bowls; evenly divide chicken mixture over spaghetti.
10. Cover; freeze until serving time.
11. May be frozen up to 3 months.
12. *Substitute 3/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves, and 1/4 teaspoon rubbed sage.

butter, chicken, fresh garlic, chicken broth, combination, cannellini beans

Taken from www.landolakes.com/recipe/295/italian-minestrone-bowls (may not work)