INGREDIENTS

• 1 medium-size onion, diced
• 2 boneless and skinless chicken breasts, cubed
• 1 medium-size carrot, cut into small pieces
• 1 rib celery, diced
• 2 large garlic cloves, peeled and minced
• 2 teaspoons olive oil
• 1 tablespoon tomato paste
• 1- 14.5 oz. can of diced tomatoes
• 16 fl. oz. organic vegetable broth
• 4-6 oz. canned mushrooms
• 6oz. (2 cups) uncooked bow tie pasta (farfalle)
• Salt and freshly ground black pepper to taste
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

• Heat the oil in a 4 quart saucepan over medium-high heat. Add the chicken, celery, onions, carrots, and garlic and cook while stirring until the chicken is fully cooked.
• Stir in tomatoes, tomato paste, mushrooms, and broth then bring to a boil.
• Simmer for 20 to 30 minutes stirring frequently. 
• Add the pasta and cook, stirring frequently, until the pasta is tender but firm (al dente), *about 10 minutes. Season with salt and pepper to taste. Stir in the Parmesan cheese and serve.

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