1Melt 2 tbsp 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.
2In same Dutch oven,melt 1/4 cup 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 with pasta. Bring to a boil. Reduce heat;simmer 3 to 5 minutes or until vegetables are crisp-tender.
3To serve, place 1 chicken breast half in each of the 4 large shallow soup bowls; ladle hot soup over chicken. Garnish with Parmesan cheese and parsley.