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.

Angel Hair Soup with Chicken and Pine Nuts printer friendly version located here. (Just the recipe. Nothing else.)
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