CHICKEN AND PASTA IN A BOWL


1 lb. boneless chicken breasts, cooked and cut into small pieces 
1 large onion, chopped 
2 stalks celery, chopped
2 medium carrots, chopped 
1 tsp. minced garlic in water
2 Tbsp. butter 
2 Tbsp. oil 
1/4 c. flour 
1 tsp. dried basil 
1/2 tsp. dried oregano 
1/8 tsp. pepper 
8 c. chicken bouillon
14.5 oz. can diced tomatoes, undrained 
6 oz. uncooked tricolor fusili pasta 


In large saucepan or Dutch oven, saute the chicken, onion, celery, carrots, and garlic in butter and oil for 5 minutes. Remove from heat, and stir in flour, basil, oregano, and pepper until blended. Return to medium heat. Gradually add broth (2 c. at a time), and tomatoes, stirring. Add pasta. Reduce heat, and simmer, uncovered, for about 30 minutes, or until pasta is cooked to desired doneness. Let stand for about 5 minutes before serving.