Chicken soup with sauteed vegetables

Chef Donnell Johnson's Chicken Soup with sauté vegetable

8 oz boneless chicken breast
1 1/2 cup cook penne pasta
I/2 cup mushrooms
I/2 cup sweet corn
1 cup broccoli pre cook
1/2 cup diced sweet potatoes
I/2 cup sweet potatoes pre cook
1/4 cup sweet pepper or Bellpepper
1/4 cup slice onions
1/2  cup yellow squash diced
Salt and pepper to taste

Heat broth and bring to a boil
2-3 cups chicken broth
1/2 cup diced tomatoes
1 tablespoon sugar

Seasoning chicken with olive oil  salt and pepper. Heat two sauté pan add oil to both pans, place chicken in one pan with onion and pepper. Sauté 2-3 minutes. Place all vegetable in pan 2 sauté 3-5 minutes seasoning with salt and pepper place pasta and  vegetable in bowl, top with chicken and add broth.

GDA Cooking - January 25, 2013