Pasta Soup - cooking recipe

Ingredients

3 or 4 chicken breasts
olive oil
3 (14 oz.) cans fat-free chicken broth (Italian herbs)
8 baby carrots, sliced
1 cayenne pepper
1 pkg. fresh pasta with stuffing (I use Buitoni Mozzarella and herb tortelloni)
1 1/2 c. cabbage (large pieces)
1 1/2 c. fresh baby spinach leaves
1 (5 oz.) can evaporated milk
1 Tbsp. cornstarch
salt and pepper to taste

Preparation

Cut the chicken tenders into quarter size pieces. Cook for a few minutes in a bit of olive oil. Do not completely cook them. Put the chicken tenders aside. Pour the three cans of chicken broth into a large pot.