12 oz. boneless chicken
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can garbanzo beans, rinse and drain
1 c. frozen mixed vegetables
1 c. diced potatoes
1 med. onion (1/2 c.), chopped
1/2 c. cavatelli (or other sm. pasta)
1 tsp. dried basil or thyme
1/4 tsp. pepper
1 (14 1/2 oz.) can Italian style tomatoes

Remove skin from chicken; cut into 1 inch pieces. In large saucepan, stir together broth, beans, vegetables, potatoes, onion, pasta, basil, and pepper. Bring to boil; reduce heat. Simmer, covered, for 15 minutes. Stir in undrained tomatoes. Add chicken; return to boiling. Reduce heat; simmer, covered, until chicken is not longer pink, stirring once. Simmer about 15 minutes.