Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 large onion, chopped
  • 4 celery ribs, sliced
  • 2 medium carrots, sliced
  • 4 garlic cloves, minced
  • 2 tablespoons butter or stick margarine
  • 2 tablespoons olive or canola oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 3 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 ounces uncooked tricolor spiral pasta

Directions

In a large saucepan or Dutch oven, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the flour, basil, oregano and pepper until blended. Gradually add broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender.