Serves: 4
Total Calories: 189

1 tablespoon olive or vegetable oil
1/2 pound boneless skinless chicken breast half, cut into 1/2 inch pieces
1/2 teaspoon Italian seasoning
2 cans (14 1/2-ounce) chicken broth
2 cups water
1/2 cup uncooked small pasta shell
1/2 cup uncooked juniorettes pasta
1 can (15-ounce) kidney beans, rinsed and drained
1 small red bell pepper, coarsely chopped (1/2 cup)
1 medium zucchini, cut into 1 inch pieces (2 cups)

Heat oil in 3-quart saucepan over medium-high heat. Add chicken sprinkle with 1/4 teaspoon of the Italian seasoning. Cook, stirring frequently, 3 to 5 minutes or until browned.
Add broth and water. Heat to boiling. Add pasta, kidney beans and bell pepper. Heat to boiling reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender. Stir in remaining 1/4 teaspoon Italian seasoning and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender.

1 Serving: Calories 375 (Calories from fat 70) Fat 8g (Saturated 1g) Cholesterol 35mg Sodium 1400mg Carbohydrate 53g (Dietary Fiber 9g) Protein 31g
% Daily Value: Vitamin A 12% Vitamin C 34% Calcium 6% Iron 30%
Diet Exchanges: 3 Starch, 3 Very Lean meat, 1 Vegetable, 1 Fat

Try This
Use whatever pasta you have on hand that is similar in shape to the small shell or juniorettes pasta. If you use larger pasta, check the package directions for the cooking time.

Nutritional Facts:

Serves: 4
Total Calories: 189
Calories from Fat: 47

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Buffalo Chicken Chili
Chicken Cordon Blue Chowder
Chicken Noodle Soup
Chicken and Root Vegetable Soup
Chicken-Cheese Chowder
Italian Chicken and Bean Soup
Italian Chicken-Lentil Soup
Lemony Chicken-Lentil Soup
Southwest Chicken and Chili Stew
Spring Arborio Rice and Chicken Soup
Summertime Chicken Gazpacho
Turkey-Corn Chowder
Tuscan Tomato Soup
White Bean Chili