Ingredients: 2 plum tomatoes, halved 1 medium zucchini, split lengthwise, halved 1 large onion, quartered 1 red pepper, sliced 1 cup sliced carrots 2 to 3 cloves garlic, peeled 5 cups chicken broth 1/4 tsp. ground cumin 1/4 tsp. crushed red pepper 2 cups diced cooked chicken 1/2 cup GREY POUPON Dijon Mustard 1/4 cup chopped fresh parsley Total time: 1 hr 25 min Directions:1. Place tomatoes, zucchini, onion, pepper, carrots and garlic on large cookie sheet. Bake at 325?F for 30 to 45 minutes or until golden and tender. Remove from oven; cool. Chop vegetables. 2. Bring chicken broth, chopped vegetables, cumin and red pepper to boil in 3-quart saucepot on high heat. Reduce heat. Simmer, uncovered, 5 minutes. 3. Stir in chicken and mustard; cook an additional 5 minutes or until thoroughly heated. Stir in parsley; serve hot. |