INGREDIENTS:

1 can (14.5 oz.) College Inn chicken broth
1/4 cup Stockmeyer pre-diced prosciutto
3 cloves garlic, minced
1/4 tsp. red pepper flakes
1 can (18.5 oz.) Progresso chicken with escarole soup
1/4 lb. angel hair pasta
salt and pepper to taste

DIRECTIONS:

In a saucepan combine chicken broth, prosciutto, minced garlic and pepper flakes. Bring to a boil.
Add pasta which has been broken into 2 inch pieces and continue to cook on high for 5 minutes or until pasta is nearly tender.

Add escarole soup and simmer for 3 to 4 additional minutes.

Season to taste and serve with crackers and cheese or bruschetta.

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