Quick Chicken Minestrone

ingredient

• 2 tbsp (30 ml) olive oil
• 12 oz (375 g) boneless skinless chicken, cut in 3/4-inch (2 cm) pieces
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tsp (5 ml) each dried basil and oregano
• 1 can (28 oz/796 ml) diced tomatoes
• 2 tbsp (30 ml) tomato paste
• 2 tbsp (30 ml) all-purpose flour
• 3 cups (750 ml) milk
• 1 cup (250 ml) small pasta (shells, macaroni or bow ties)
• 1 can (19 oz/540 ml) red kidney beans, drained and rinsed
• 2 cups (500 ml) fresh baby spinach
• Salt and freshly ground black pepper
• Freshly grated Canadian Parmesan cheese

Preparation

1. In large saucepan, heat half of oil over medium heat; brown chicken in batches, adding more oil as necessary to prevent sticking. Transfer to bowl and set aside. Add remaining oil to pan; sauté carrots, celery, garlic, onion, basil and oregano for about 5 min or until softened.
2. Add tomatoes and tomato paste; bring to boil, scraping up any brown bits stuck to pan. Whisk flour into milk; gradually whisk into pan and return to boil, stirring often. Stir in pasta; reduce heat, cover and simmer for about 8 min or until pasta is almost tender.
3. Add chicken, along with any accumulated juices, and beans; cook for about 5 min longer or until chicken is no longer pink inside and pasta is tender. Remove from heat and stir in spinach just until wilted. Season to taste with salt and pepper. Serve sprinkled with Parmesan cheese.