7 1/2 cups of Chicken Broth
1 1/2 tbsp Tomato Paste
1 tsp Dried Oregano
1/2 tsp Dried Rosemary
2 cups Butternut Squash, peeled and diced
1 tbsp Butter
1 tbsp Olive Oil
1 Onion, diced
4 Tomatoes, seeded and chopped
1 6oz. bag of Fresh Spinach, chopped
1 (15oz) can of Chickpeas, drained
1 cup fresh Basil, sliced or 1/4 cup dried
2 cloves of Garlic, minced
1 lb Boneless Skinless Chicken Breast, cooked and diced
2 cups cooked Bowtie Pasta
In a large stockpot add chicken broth, tomato paste, oregano, rosemary,(if using dried basil add it now) stir and bring to a boil.
Stir in squash and cook for 10 minutes; set aside.
Heat butter and oil in a skillet; add onions and saute for 3-5 minutes.
Add onions, tomatoes, spinach and chickpeas; heat for 10 minutes.
Stir in the fresh basil, garlic, chicken, and pasta; heat through
