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Sprinkle chicken with salt and pepper and olive oil and Roast
chicken in oven at 375 degrees until done.
In heavy soup pan heat 1/4 c olive oil, over medium heat add
veggies and saute until opaque. Add wine to pan, loosening
up the bits of bottom of pan, add tomatoes with juice, broth,
rosemary, and basil. Bring to simmer and cook until carrots
are tender, cut chicken in chunks and add to soup with pasta.
Garnish with parmesan cheese
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