Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces1 large onion, chopped4 celery ribs, sliced2 medium carrots, sliced4 garlic cloves, minced2 tablespoons butter2 tablespoons olive oil1 teaspoon dried basil1/2 teaspoon dried oregano1/8 teaspoon pepper3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided 1 can (14-1/2 ounces) diced tomatoes, undrained6 ounces uncooked tricolor spiral pasta1/4 cup all-purpose flour
Preparation
In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended.
Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes.
Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
