Ingredients
1/2
cup chopped onion
1
cup chopped red bell pepper
3
cloves garlic, finely chopped
1
package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
1
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1
carton (32 oz) Progresso™ chicken broth
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup uncooked orzo pasta
1/4
cup butter
1
cup Progresso™ Italian style panko crispy bread crumbs
1/2
cup shredded Parmesan cheese
Fresh chopped basil or Italian (flat-leaf) parsley, if desired
Preparation
In 5-quart slow cooker, add onion, bell pepper, garlic, chicken, crushed tomatoes, broth, salt and pepper. Cover; cook on Low heat setting 5 to 6 hours or on High setting 3 to 4 hours or until chicken is cooked through and vegetables are tender.
Thirty minutes before serving, stir pasta into slow cooker. Cover; cook on High heat setting about 30 minutes or until pasta is tender.
Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown.
Top soup with shredded cheese and toasted bread crumbs before serving. Garnish with chopped basil or parsley.
