Chunky Chicken And Pasta Soup

• 2 Tbsp. or more olive oil
• 2 boneless chicken breasts, cut into small pieces
• 1 large onion, chopped
• 1 red or green pepper, diced
• 1 garlic clove, minced
• 3 1/2 c. chicken broth
• 16 oz. can tomatoes, including juice
• 1/4 c. chopped parsley
• 3/4 tsp. dried basil
• 1/4 tsp. pepper
• 1 bay leaf
• 2 c. shell pasta

1. In Dutch oven, heat oil and stir-fry chicken.
2. With slotted spoon, remove chicken.
3. Add onion, pepper and garlic to the pan and stir-fry until onion is tender.
4. (If necessary, add more oil.) Return chicken to pan; add all remaining ingredients, except pasta.
5. Simmer the soup, covered, for 5 minutes.
6. Raise heat so soup boils.
7. Add pasta.
8. Lower heat; cook gently, 12 to 17 minutes, until pasta is tender, stirring occasionally.
9. Serve with crusty bread.

olive oil, chicken breasts, onion, red, garlic, chicken broth, tomatoes, parsley, basil, pepper, bay leaf, shell pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=706422 (may not work)