Vegetable Lover'S Chicken Soup

• 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

1. Heat oil in a large saucepan over medium-high heat.
2. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes.
3. Transfer to a plate.
4. 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.
5. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally.
6. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.
7. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
8. *Cover and refrigerate up to 3 days or freeze up to 3 months.
9. **Nutrition Information.
10. 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.
11. ***1 Carbohydrate Serving.
12. ****Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat.

extra virgin olive oil, chicken tenders, zucchini, shallot, italian seasoning, salt, fresh ground black pepper, red pepper, tomatoes, chicken broth, white wine, orzo pasta, spinach

Taken from www.food.com/recipe/vegetable-lovers-chicken-soup-264706 (may not work)