Chicken Florentine Soup

• 1/2 cup uncooked ditalini (very short tube-shaped macaroni)
• 1 1/4 pounds skinless, boneless chicken thighs, chopped
• 3 cups fat-free, less-sodium chicken broth
• 1 cup water
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 1 (6-ounce) package fresh baby spinach
• 2 tablespoons commercial pesto
• 1/4 teaspoon freshly ground black pepper
• Grated fresh Parmesan cheese (optional)

1. Cook pasta according to package directions, omitting salt and fat. Set aside.
2. While pasta cooks, combine chicken, broth, and water in a large Dutch oven. Cover and bring to a boil. Reduce heat, and simmer 3 minutes or until chicken is cooked. Remove chicken with a slotted spoon; keep warm. Stir in tomatoes; cook 1 minute or until thoroughly heated. Stir in spinach; cook 2 minutes or until spinach wilts. Add cooked chicken and pasta to pan; cook 1 minute or until thoroughly heated. Stir in pesto and pepper. Ladle soup evenly into 6 bowls, and sprinkle with Parmesan cheese, if desired.

macaroni, skinless, chicken broth, water, tomatoes, baby spinach, commercial pesto, freshly ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/chicken-florentine-soup (may not work)