Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  vegetable oil
     3/4         pound  boned and skinned chicken breasts -- cut into 1" cubes
  2             medium  carrots -- finely diced
  1             medium  onion -- finely diced
     1/2           cup  celery -- finely diced
  28            ounces  canned tomatoes -- with spices (1 can)
  2               cups  fat-free chicken broth
  2               cups  water
     1/2      teaspoon  thyme -- dried
     1/4      teaspoon  rosemary -- dried, crumbled
  1                cup  canned kidney beans -- drained
     3/4           cup  macaroni

Preparation:

In a large Dutch oven, heat oil over medium heat; saut‚ chicken, carrots, onion and celery about 5 minutes or until tender. Add tomatoes, breaking up with fork. Add chicken broth and water, thyme and rosemary; bring to a boil. Reduce heat cover and simmer for 10-15 minutes. Stir in kidney beans and macaroni; simmer, uncovered 10 to 15 minutes, stirring occasionally or until macaroni it tender. Makes 4 servings of 2 cups each.

Nutritional Information:

316 Calories (kcal); 4g Total Fat; (11% calories from fat); 33g Protein; 41g Carbohydrate; 49mg Cholesterol; 849mg Sodium