Ingredients

1

carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

2 1/2

cups diced cooked chicken breast

1

container (8 oz) refrigerated prechopped celery, onion and bell pepper mix

1

cup frozen sliced carrots

1

bag (14 oz) frozen baby potato and vegetable blend

1

teaspoon roasted garlic (from 4-oz jar)

1/2

teaspoon Italian seasoning

1/2

teaspoon curry powder

1/2

teaspoon freshly ground pepper

1/4

teaspoon salt

1 1/2

cups coarsely chopped fresh baby spinach leaves

1

can (12 oz) evaporated fat-free milk

Freshly ground pepper, if desired

Preparation

In 5-quart Dutch oven, stir together broth, chicken, celery mixture and carrots. Cover; heat to boiling.

Meanwhile, place potato-vegetable blend in microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 minutes. Add garlic, Italian seasoning, curry powder, 1/2 teaspoon pepper and the salt to broth mixture; cover and continue to cook.

Using kitchen scissors, cut cooked potato-vegetable blend into bite-size pieces; add to broth mixture. Stir in spinach and milk. Cover; cook over high heat 5 minutes or until carrots are tender. Sprinkle individual servings with additional pepper.