Prep: 15 minutes
Cook: 20 minutes
Makes: 4 servings

2 tbsp. Butter Olive Oil
12 oz. boneless, skinless chicken thighs or breasts, cut into ¾ inch pieces
1 medium onion chopped
1 carrot, coarsely grated
1 tsp. each dried oregano and basil
6 cups chicken stock
2 tsp. Dijon mustard
1 cup spaghettini, broken
2 cups sliced celery
1 tsp. salt
½ tsp. pepper (or to taste)

In large saucepan, heat half of the oil over medium heat. Brown chicken in batches, adding more oil as necessary to avoid sticking. Transfer to bowl and set aside.

Add remaining oil to pan and sauté onion, carrot, oregano and basil for about 5 minutes or until the onion is softened. Add chicken stock and mustard and bring to a boil. Add in spaghettini and celery, stirring occasionally.

Reduce heat, cover and simmer for about 8 minutes or until noodles are almost tender.  Add chicken along with any accumulated juices and cook for another 5 minutes or until noodles are tender.

Add salt and pepper, and serve.