4 boneless, skinless chicken breasts
2 tablespoons butter or margarine
¼ cup finely chopped shallots
1 clove garlic, minced or pressed
½ teaspoon salt
¼ teaspoon dry thyme
1/8 teaspoon white pepper
1 can chicken broth
1-1/2 cups water
½ cup dry white wine
1 medium carrot, thinly sliced
2 oz. Dry capellini (angel hair pasta), broken in half
2 cups shredded Swiss chard
1 medium tomato, seeded and diced
Grated parmesan cheese

Cut chicken into bite-sized pieces. Set aside.

In a deep 4-quart saucepan, melt butter over medium heat. Add shallots and cook, stirring often, until soft but not browned, 2 to 3 minutes. Stir in garlic, salt, thyme, white pepper and chicken. Cook, stirring often, until chicken is white and opaque-looking (about 3 minutes). Add broth, water, wine and carrot. Bring to a boil over high heat. Reduce heat, cover and boil gently until carrot is tender (about 15 minutes).

Add capellini. Bring again to a boil over high heat and cook, uncovered, stirring often, until pasta is tender ( 4 or 5 minutes). Add chard and tomato; cover; remove from heat and let stand just until tomato is heated through (about 2 minutes). Makes 4 hearty servings.