-SOUP-
2 tb Butter
1/2 c  Chopped onion
1/4 c  Butter
4    Boneless, skinless
-chicken breast halves
2    16 oz cans Italian plum
-tomatoes, undrained,
-cut into pieces
1 c  Dry white wine or water
16 oz Pkg Green Giant Pasta
-Accents Garlic Seasoning
-Frozen Vegetables &
-Pasta

-GARNISH –
1/4 c Grated Parmesan cheese
1/4 c Chopped fresh parsley

Melt 2 T butter in Dutch oven over medium-high heat. Add onion; cook and
stir 3 to 5 minutes or until softened. Remove from pan; set aside. In same
Dutch oven, melt 1/4 c butter; add chicken and cook 8 to 10 minutes or
until golden brown, turning once. Add tomatoes, wine and reserved onion.
Bring to a boil. Reduce heat; simmer uncovered 10 to 15 minutes or until
chicken is no longer pink. Stir in frozen vegetables and pasta. Bring to a
boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are
crisp-tender. To serve, place 1 chicken breast half in each of 4 large
shallow soup bowls; ladle hot soup over chicken. Garnish with Parmesan and
parsley.