Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 large onion, chopped
• 4 celery ribs, sliced
• 2 medium carrots, sliced
• 4 garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 6 ounces uncooked tricolor spiral pasta
• 1/4 cup all-purpose flour

Directions

1. 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.
2. 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.
3. 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.