1 lb. boneless, skinless chicken breasts
2 tbsp. vegetable oil
1 med. onion, chopped
1 can stewed tomatoes
1 lg. carrot, sliced
1 c. dried sm. pasta
1/2 c. chopped parsley
2 tbsp. tomato paste
Salt and pepper to taste

Cut chicken into bite-sized pieces and season with salt and pepper. In hot oil, saute chicken until done. Add 4 cups of water, tomatoes, carrot and pasta. Bring to a boil. Reduce heat to low, cover and cook until pasta is almost tender, about 10 minutes. Add parsley and tomato paste. Cover and cook 5 minutes more.