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Chicken and Pasta Soup

10 ounces skinless, boneless chicken breasts,
    cut into 1-inch cubes
2 cups sliced fresh mushrooms
2 teaspoons Watkins Onion Liquid Spice
5 cups water
1/3 cup Watkins Chicken Soup Base
1 1/2 cups uncooked radiatore pasta
1 cup sliced yellow summer squash or zucchini
1/2 cup chopped red pepper
1 1/2 teaspoons Watkins Italian Seasoning
1/2 teaspoon Watkins Italian Pepper In large nonstick saucepan or Dutch oven, saut? the chicken and mushrooms in the onion liquid spice until chicken in no longer pink. Add remaining ingredients and bring to a boil. Reduce heat to low; simmer for 12 to 15 minutes or until pasta is tender. Makes 6 servings.

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