Italian Wedding Soup Supper

• 2 cups small shell pasta
• 1/2 lb boneless skinless chicken breast, cut into 3/4-inch cubes
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 medium carrot, finely chopped
• 1 celery rib, chopped
• 1 (12 ounce) package frozen italian style meatballs, cooked and thawed
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup reduced-sodium chicken broth
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup asiago cheese, shredded

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
3. In the same skillet, saute the onion, carrot and celery in remaining oil until tender.
4. Add the meatballs, cream of chicken soup, spinach, chicken broth, thyme, salt, pepper and reserved chicken.
5. Cover and cook for 4 to 6 minutes or until heated through.
6. Drain pasta; stir into skillet.
7. Sprinkle with cheese.

shell pasta, chicken breast, olive oil, onion, carrot, celery, italian style meatballs, condensed cream, chicken broth, thyme, salt, pepper, asiago cheese

Taken from www.food.com/recipe/italian-wedding-soup-supper-473108 (may not work)