Instructions

1. Saute onion, green pepper, celery, jalapeno, and oregano in 1 tablespoon olive oil in a large pot over medium heat until tender and golden brown, about 10 minutes.

2. Meanwhile, cook pasta in a pot according to package directions, being sure not to overcook it. Drain and toss in 1 tablespoon olive oil and set aside.

3. Add diced chicken, chicken broth, and tomatoes to the pot with the vegetables. Bring to a boil, then reduce to a simmer. Add cooked pasta and the cream and stir to combine. Season with salt and pepper. Cook for several minutes and then turn off the heat.

4. Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is good, too.