Italian Wedding Soup Supper

Ingredients

• 2 cups small pasta shells
• 1/2 pound boneless skinless chicken breasts, 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 package (12 ounces) frozen fully cooked Italian meatballs, thawed
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup reduced-sodium chicken broth
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup shredded Asiago cheese

Directions

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