QUICK CHICKEN MINESTRONE

2 tablespoons olive oil

1 pound boneless, skinless chicken, breast cut into 3/4 inch pieces

2 carrots, thinly sliced

2 stalks celery, thinly sliced

2 cloves garlic, minced

1 onion, chopped

1 teaspoon each dried basil and oregano

1 can (28 ounces) diced tomatoes

2 tablespoons tomato paste

2 tablespoons all-purpoe flour

3 cups milk

1 cup small pasta (shells, macaroni or bow ties)

1 can (19 ounces) red kidney beans, drained and rinsed

2 cups fresh baby spinach

salt and freshly ground black pepper

freshly grated Parmesan cheese

In large saucepan, heat half of oil overmedium heat; brown chicken in batches, adding mroe oil as necessary to prevent sticking. Transfer to bowl and set aside. Add remaining oil to pan; saute carrots, celery, garlic, onion, basil and oregano for about 5 minutes or until softened.

Add tomatoes and tomato paste; bring to boil; scraping up any brown bits stuck to pan. Whisk flour into milk; gradually whisk into pan and return to boil, stirring often. Stir in pasta; reduce heat, cover and simmer for about 8 minutes or until pasta is almost tender.

Add chicken, along with any accumulated juices, and beans; cook for about 5 minutes longer or until chicken is no longer pink inside nad pasta is tender. Remove from heat and stir in spinach just until wilted. Season to taste with salt and pepper. Serve sprinkled with Parmesan cheese.

Makes 4 to 6 servings

FOR THE ADVENTUROUS: Add 1/4 teaspoon hot pepper flakes with herbs, substitute chickpeas for the kidney beans and top each bowl with a slice of bread topped with shredded Provolone cheese and broil.

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