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Angel Hair Soup with Chicken and Pine Nuts

2 Chicken breast halves skinned and boned About 1/2 lb total
3 oz Fresh angel hair pasta
2 tb Italian parsley
2 cn (14 1/2 oz ea) chicken broth
2 tb Pine nuts

Cut the chicken into thin strips, 1/4x1-inch. Cut the pasta into 1-inch pieces. Mince the parsley and set aside.

Bring the chicken broth to a boil in a covered medium saucepan over high heat. Add the chicken and reduce the heat to medium-high. Cook. stirring occasionally, until the chicken is almost cooked through, about 1 min. Add the angel hair pasta and cook until tender but still firm, 2 min longer.

Meanwhile, place the pine nuts in a small, dry frying pan over medium heat. Cook, stirring occasionally, until golden brown, about 3 min.

To serve, spoon the soup into bowls and garnish with the pine nuts and minced parsley.

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