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Ingredients

• 1 large zucchini, ends trimmed
• 4 medium radishes
• 2 thick carrots, peeled
• 1 yellow bell pepper, seeded and core removed
• 4-5 cups chicken stock or broth
• Salt and pepper to taste
• 4-6 ounces dry angel hair or other shaped pasta, cooked
• 1 cup cooked shredded chicken

Directions

1. Cut washed zucchini, radishes, and carrots lengthwise into ¼-inch slices. (Use only green outer skins of zucchini). Cut the pepper into 4 quarters.
2. Press cutters into the vegetables to stamp out shapes.
3. Meanwhile, bring stock to a boil in a large pot with Teflon™ nonstick coating.
4. Reduce the heat and add the vegetables. Cook 2 minutes and season broth to taste with salt and pepper.
5. Skim off the vegetables and set aside.
6. Divide the chicken and pasta evenly among the bowls
7. Ladle broth and scatter vegetable charms over top. Serve.