Chicken, Vegetables, And Pasta Soup - cooking recipe

Ingredients

12 ounces boneless chicken breasts
2 tablespoons olive oil
1 medium onion, diced
1 1/2 cups carrots, diced
8 ounces cauliflower florets
4 cups low-sodium low-fat chicken broth
2 teaspoons dried herbs
4 1/2 ounces small shaped pasta
salt and pepper
parmesan cheese (optional)

Preparation

Finely dice the chicken, discarding any skin.
Heat the oil and quickly saute the chicken and vegetables until they are lightly colored.
Stir in the stock and herbs. Bring to a boil and add pasta. Return to boil, cover, and simmer for 15 minutes.
Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.