Chicken Italiana Zuppa

• 1 cup onion (diced)
• 12 cup celery (diced)
• 2 tablespoons garlic cloves (minced)
• 1 teaspoon fresh ground pepper
• 28 ounces chicken stock (College Inn or Swansons)
• 28 ounces Italian-style diced tomatoes (2 - 14 oz cans)
• 1 (10 ounce) package chicken (Perdue short cuts Italian Grilled)
• 14 ounces frozen tiny peas (or 1 tin tiny peas)
• 2 teaspoons italian seasoning
• 5 fresh basil leaves (torn not chopped)
• 2 chicken bouillon cubes
• 2 -3 cups water
• 1 12 cups small shell pasta

1. Over medium heat in a large skillet or pot add 2 tsps olive oil add onions, celery and garlic and cook till onions are tender.
2. Add the pepper.
3. Add chicken stock, oxo cubes, water and chicken that has been cut into 1/2 cubes.
4. Cook for 10 minutes and add the tomatoes, basil and Italian seasonings.
5. Add water and your pasta (uncooked) cook for 10 minutes and add your peas (canned or frozen).
6. Serve with some fresh grated parmesan cheese and a slice of Italian bread - makes for a great meal.
7. Bon Appetitto.

onion, celery, garlic, fresh ground pepper, chicken, italianstyle, chicken, peas, italian seasoning, fresh basil, chicken bouillon cubes, water, shell pasta

Taken from www.food.com/recipe/chicken-italiana-zuppa-271007 (may not work)