Angel Hair Soup with Chicken & Pine Nuts

Directions

1. Cut the chicken into thin strips, ¼ x 1-inch. Cut the pasta into 1-inch pieces.

2. Mince the parsley and set aside.

3. Bring the chicken broth to a boil in a covered medium saucepan over high heat.

4. Add the chicken and reduce the heat to medium-high.

5. Cook; stirring occasionally, until the chicken is almost cooked through; about 1 min.

6. Add the angel hair pasta and cook until tender but still firm, 2 min longer.

7. Meanwhile, place the pine nuts in a small, dry frying pan over medium heat.

8. Cook, stirring occasionally, until golden brown, about 3 min.

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