Melt 2 T butter in Dutch oven over medium-high heat. Add onion; cook
and stir 3 to 5 minutes or until softened. Remove from pan; set
aside. In same Dutch oven, melt 1/4 c butter; add chicken and cook 8
to 10 minutes or until golden brown, turning once.Add tomatoes,
wine and reserved onion. Bring to a boil. Reduce heat; simmer
uncovered 10 to 15 minutes or until chicken is no longer pink.Stir
in frozen vegetables and pasta. Bring to a boil.Reduce heat; simmer
3 to 5 minutes or until vegetables are crisp-tender.To serve, place
1 chicken breast half in each of 4 large shallow soup bowls; ladle
hot soup over chicken. Garnish with Parmesan and parsley.
