Mediterranean Chicken Stew

• 1 cup Chopped White Onion
• 1/2 cups Chopped Green Bell Pepper
• 1/2 cups Chopped Red Bell Pepper
• 2 whole Zucchini, Sliced
• 1 Tablespoon All-purpose Flour
• 2 cans 28 Oz Crushed Tomatoes
• 2 cubes Chicken Bouillon
• 8 pieces Skinless Chicken Tenders
• 1 box (16 Oz. Box) Ancini Di Pepe Pasta
• Grated Parmigiano Cheese, To Serve
• Olive Oil

1. For the stew:
2. Saute the onion in olive oil. Add the green and red bell peppers. Add the zucchini slices. Add the flour and mix together. Continue to saute for 5 minutes.
3. Add the tomatoes and bouillon cubes and bring to a boil. Saute the chicken tenders until cooked. Next, cut the chicken up into cubes and add the chicken cubes to the stew. Reduce the heat to medium low and simmer for about 30 minutes, stirring occasionally.
4. For the pasta:
5. Bring a pot of water to boil. Add the box of ancini di pepe. Add salt and boil for 9 minutes. Drain the pasta and put it back in the pot. Mix the pasta with about a tablespoon of olive oil.
6. How to serve to children:
7. Take the stew and puree it until everything is blended. Pour pureed stew over the pasta and mix together. Add some of the liquid from the stew to the pasta, then sprinkle with parmigiano cheese and it's ready to serve.

white onion, green bell pepper, red bell pepper, zucchini, allpurpose, tomatoes, chicken bouillon, chicken tenders, ancini, parmigiano cheese, olive oil

Taken from tastykitchen.com/recipes/soups/mediterranean-chicken-stew/ (may not work)