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This recipe can be prepared in 30 minutes or less
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2 teaspoons vegetable oil 2 medium onions, halved and thinly sliced (about 1 cup)8 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)1/8 teaspoon ground black pepper 2 medium carrots, sliced (about 1 cup)2 stalks celery, sliced (about 1 cup)3/4 cup uncooked trumpet-shaped pasta (campanelle)2 cup shredded roasted chicken
Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally. Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat. Heat the broth, pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. Stir the pasta and chicken in the saucepan. Reduce heat to medium and cook for 10 minutes or until the pasta is tender. Stir in the onions and serve immediately.
Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally. Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat.
Heat the broth, pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. Stir the pasta and chicken in the saucepan. Reduce heat to medium and cook for 10 minutes or until the pasta is tender. Stir in the onions and serve immediately.