1 whole skinned chicken breast, cubed
1 large onion, chopped
1 clove garlic, minced
1 tbsp. olive oil
2 c. uncooked pasta (your choice)
2 cans (14 oz.) chicken broth
1 (16 oz.) can crushed tomatoes
1 chopped green pepper
3/4 c. picante sauce
1 tsp. dried basil
1 tsp. dried oregano

Cook chicken, onion and garlic in olive oil in large pan on medium heat. Stir frequently until chicken is cooked and onion tender (about 5 minutes). Add remaining ingredients, except pasta. Bring to a boil. Stir in pasta. Reduce heat and cover. Simmer until pasta is tender, about 12 minutes.

Makes 8 cups.