Bring broth to boil over high heat in large saucepan; add pasta and pepper flakes. Return to a boil; reduce heat, cover, and simmer 10 minutes or until pasta is al dente.
Add chicken and cook 1 minute. Remove from heat; stir in tomato, greens, basil, and salt.
Spoon evenly into four shallow soup bowls; top evenly with mozzarella and Parmesan.
Serving Suggestion: Serve with fresh slices of melon and iced tea with lemon and fresh mint.
Calories: 346 calories, Carbohydrates: 35 g, Protein: 31 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 57 mg, Sodium: 743 mg, Fiber: 2 g
Carbohydrate choices: 2 Bread/Starch, 1 Vegetable, 3 Meat.
Copyright Diabetic Cooking.