NOTE: *Provencal refers to cooking based on the flavors popular in Provence, a region in southern France.

2	tbsp	Butter or margarine
1	C	Chopped onion, divided
1/4	C	Butter or margarine
4		Boneless skinless chicken breast halves
2	(16 oz) cans	Italian plum tomatoes or whole tomatoes, undrained, cut into pieces
1	C	Dry white wine or water
1	(16 oz) pkg	Green Giant pasta accents garlic seasoning frozen vegetables and pasta

GARNISHES: if desired

1/4	C	Grated Parmesan cheese
1/4	C	Chopped fresh parsley

• Melt 2 tbsps. butter in dutch oven over medium-high heat. Add onion (1/2 cups); cook and stir 3 to 5 minutes or until softened. Remove from pan; set aside.
• In same dutch oven, melt 1/4 cup butter, add chicken and cook 8 to 10 minutes or until golden brown, turning once. Add tomatoes, wine and remaining 1/2 cup of chopped onion. Bring to a boil. Reduce heat; simmer uncovered 10 to 15 minutes or until chicken is no longer pink.
• Stir in frozen vegetables and pasta. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp tender.
• To serve, place one chicken breast half in each of 4 large shallow soup bowls; ladle hot soup over chicken. Garnish with parmesan cheese and parsley.

  Servings: 4