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CHICKEN AND CAPELLINI SOUP 
2 whole chicken breasts, skinned and boned
2 tbsp. butter
1/4 c. chopped shallots
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. dry thyme
1/8 tsp. white pepper
1 can chicken broth
1 1/2 c. water
1 c. dry white wine
1 med. carrot, sliced
2 oz. dry capellini
2 c. shredded chard
1 med. tomato, seed and chop
Grated Parmesan cheese

Cut chicken into bite size pieces. Set aside. In deep 3 1/2 to 4 quart pan, melt butter over medium heat. Add shallots and cook, stirring, until soft (not brown). Stir in garlic, salt, thyme, pepper, and chicken; cook until chicken looks white and opaque. Stir often. Add broth, water, wine, and carrot. Bring to boil. Reduce heat; cover and boil gently until carrot is tender (about 15 minutes). Add capellini; bring again to boil and cook, uncovered, stirring often (about 4 to 5 minutes). Add chard and tomato; cover. Remove from heat and let stand 2 to 3 minutes to heat tomato. Offer cheese at the table.
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