Italian Chicken Noodle Soup

Here's my regular, "I don't have enough time to cook" go to meal. If you make your own marinara for the soup it adds a little time. If you use store-bought, it is quick and easy. The secret ingredient? Parmesan rind! My parmesan wedge does not come with enough rind to make this soup as much as I like to have it. Therefore I buy parmesan rinds from Whole Foods. The little French roll in the picture comes from the Trader Joe's frozen section. We love bread at our house and these are a delicious must-have in our freezer!

Italian Chicken Noodle Soup
1 Box Chicken Broth
1 Cup Marinara Sauce
Parmesan rind
Chicken Tenders - 2 per person - cut bite sized
pepper
Rotini pasta (**Barilla Plus)
grated parmesan cheese

Bring broth and marinara sauce to a boil reduce heat and add parmesan rind and chicken. Season with pepper. Let simmer while you cook the pasta. In a large, separate pot cook your pasta using lots of water and be sure to add about a tablespoon of salt. Drain, place pasta in the bowl  and top with the soup. Sprinkle with freshly grated parmesan and enjoy!

** I like this Barilla Plus Pasta! We do not like whole wheat pasta at my house but my family will eat this multigrain gem. They have added flax seed which is a great source of Omega-3 fatty acid (great for your brain, joints & heart) and legume flours for protein. It has a very close consistency to regular pasta. Give it a try!