Chunky Chicken And Pasta Soup

• 1 Tbsp. olive oil
• 1/2 lb. chicken breast halves, skinned and boned, cut into 1/2 inch cubes
• 3-1/2 c. non-fat chicken broth
• 1 lg. onion, finely chopped
• 1 clove garlic, minced
• 1/2 lg. green pepper, diced
• 1/2 lg. red pepper, diced
• 1 14-1/2 oz. can Italian Plum tomatoes, including juice
• 1/4 c. finely chopped fresh parsley
• 1/2 scant tsp. oregano
• 1 bay leaf
• 1/4 tsp. black pepper
• 2 oz. uncooked vermicelli or thin spaghetti, broken into 2 inch lengths, about 1 c.

1. In a Dutch oven or very large saucepan, cook the chicken in the olive oil over medium heat until the chicken begins to brown, about 5-6 minutes.
2. Stir frequently and
3. when done remove chicken to a plate.
4. Add 2 Tbsp. chicken broth to the pan.
5. Stir to combine olive oil with the juices in the pan.
6. Add onion and garlic and cook about 7 minutes, stirring frequently.
7. Add the bell peppers and cook until peppers are tender, about 5 more minutes.
8. If liquid begins to evaporate add more broth.
9. Add remaining chicken broth and tomatoes, breaking up tomatoes with a spoon.
10. Add the cooked chicken and spices.
11. Stir to mix well and bring to a boil.
12. Stir in spaghetti and cook until tender, stirring occasionally.
13. Remove and discard the bay leaf.
14. Serve.

olive oil, chicken breast halves, nonfat, onion, clove garlic, green pepper, red pepper, italian plum tomatoes, fresh parsley, oregano, bay leaf, black pepper, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66797 (may not work)