Vegetable Lover's Chicken Soup

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 blend
1/8 teaspoon salt
2 plum tomatoes, chopped
1 14-ounce can reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons tiny pasta, such as farfelline
1 1/2 cups packed baby spinach

Directions

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 and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and 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

Mediterranean chicken

Ingredients:

4 chicken thighs,

1/2 onion, chopped

2 tablespoons olive oil

1 can (14 1/2 ounce) stewed tomatoes

1/2 cup dried plum (prune)

juice or orange juice

6 pitted dried plums (prunes)diced

1/4 teaspoon salt and freshly ground black pepepr

1 cup plain tabouleh

1/3 cups boiling water

1/2 cup chopped parsey

Preparation Time: Approximately 30 minutes

Cook Time: Approximately 50 minutes

Preparation:

Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on one side. Turn and add the onions; continue cooking until the onions and chicken are browned. Drain the excess fat. Stir in the tomatoes, dried plum juice, dried plums, salt and pepper. Cover and cook 5 minutes over medium heat. Uncover and and simmer about 10 minutes, until the sauce thickens and the chicken is done; turning the chicken and stirring the sauce occasionally. Meanwhilecombine the boiling water and the tabouleh. Cover and rest fro 5 minutes. Add the parsley to the tabouleh and season to taste with salt and pepper. Serve the chicken and sauce on a bed of the tabouleh.

Servings: 4