On the Menu Tonight:

Florentine Chicken & Pasta Soup...

... with baby spinach leaves, baby portabella mushrooms
& freshly grated parmigiano reggiano cheese to top!
*DROOL*
(Yes I made this tonight for dinner, yes it was FANTASTIC & yes even RUBY loved it!)

Ingredients:

1 & 1/2 cups uncooked tricolor pasta (shells or radiatore are best)
3 large boneless skinless chicken breasts cut into small pieces
1 large yellow (spanish) onion chopped
2 cloves fresh garlic minced
1/4 cup all purpose flour
3 cups fresh baby spinach leaves
1 package sliced baby bella mushrooms
1 can (plus 2 cans of hot water) Campbells Cream Of Chicken Soup
1 pint Half & Half
1/4 teaspoon salt
1/4 teaspoon white pepper
1 generous dash of nutmeg


Directions:

Cook pasta according to package directions, drain & set aside.

In large soup pot, melt butter until slight sizzle.
Add onion, garlic and cut up chicken.
Cook over medium/high heat until chicken is no longer pink. (4-5 min.)
Stir in flour until smooth. (1 min.)
Stir in all remaining ingredients, (EXCEPT PASTA) and continue cooking, stirring constantly. (2-3min.)
Reduce heat to medium & cook, stirring occasionally until soup is slightly thickened. (8-12min.)
Stir in cooked pasta & continue cooking stirring occasionally until heated through. (2-3min.)
Serve hot with freshly grated Parmigiano Reggiano Cheese on top.

*ENJOY!*