Chunky Chicken And Pasta Soup - cooking recipe

Ingredients

2 Tbsp. or more olive oil
2 boneless chicken breasts, cut into small pieces
1 large onion, chopped
1 red or green pepper, diced
1 garlic clove, minced
3 1/2 c. chicken broth
16 oz. can tomatoes, including juice
1/4 c. chopped parsley
3/4 tsp. dried basil
1/4 tsp. pepper
1 bay leaf
2 c. shell pasta

Preparation

In Dutch oven, heat oil and stir-fry chicken.
With slotted spoon, remove chicken.
Add onion, pepper and garlic to the pan and stir-fry until onion is tender.
(If necessary, add more oil.) Return chicken to pan; add all remaining ingredients, except pasta.
Simmer the soup, covered, for 5 minutes.
Raise heat so soup boils.
Add pasta.
Lower heat; cook gently, 12 to 17 minutes, until pasta is tender, stirring occasionally.
Serve with crusty bread.