2 (1 ounce) packages dry chicken and zucchini pasta sauce mix
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen mixed vegetables, thawed
2 zucchini, diced
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1 (8 ounce) package taco seasoning mix
1/4 cup dried basil leaves
1 (16 ounce) can whole kernel corn
1 (3 ounce) can sliced mushrooms
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 (1 ounce) can crushed red pepper
1 (10 ounce) can chicken broth
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium heat, combine chicken broth, vegetables, zucchini, garlic powder, basil, oregano, marjoram, basil, oregano, marjoram, mushrooms, rosemary, thyme, salt, pepper and chicken broth. Bring to a boil. Reduce heat to low. Cook for 5 to 7 minutes or until vegetables are tender. Remove from heat and stir in taco seasoning and basil leaves. Serve chicken and zucchini with sauce.
Meanwhile, in a medium saucepan over medium heat, add rice and stir. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, for 1 hour.
This recipe was adapted from Five Minute Tofu Curry.
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