Chicken Vegetable Alfredo Soup

This is really easy and really good too. It comes from Pampered Chef. Serve with the Crispy Bread Bowls.

1 c. chopped broccoli
1/2 c. chopped carrots
1/2 c. chopped onions
1/2 c diced red pepper
1-2 cloves garlic, pressed
1 (14 oz.) can chicken broth
2 c. diced chicken, cooked
1 T. snipped basil
1 jar (16 oz.) Alfredo sauce
Grated fresh Parmesan cheese, opt.

Chop carrots, broccoli, and onion (Pampered Chef's food chopper does this really well). Dice red pepper. Place broccoli, carrots, onion, pepper, and garlic in 3 qt. sauce pan. Add broth; bring to a boil. Cover; reduce heat and simmer for 5 minutes or until vegetables are crisp-tender. Meanwhile dice chicken and snip basil. Set aside. Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat stir in basil. If desired, ladle into bread bowls; sprinkle with Parmesan cheese, if desired.

Crispy Bread Bowls

2 pkgs. refrigerated pizza crust
small amount of oil
grated Parmesan cheese

Preheat oven to 400 degrees. Remove dough from pkgs; cut each loaf in half. Place dough cut side down on large round stone (or cookie sheet). Press lightly to form 4-1/2 in rounds.

Brush dough with oil; sprinkle with grated cheese. Bake 21-23 minutes or until deep golden brown.

To serve, slice off top of each bread round; carefully remove centers to for bowls. Place on plates; ladle soup into bowls.