Making the meal you want

We're not soup people … but this Chickpea Chicken-Noodle Soup recipe
from the FNM's Best and Lightest cookbook sounded really good.  So,
I turned it into a skillet for our weekly guys night gathering. I also double
batched it, knowing the guys tend to chow down on my recipes.

The original recipe:

1# skinless, boneless chicken breasts, thinly sliced (I cube them)
Extra virgin olive oil
4oz spaghetti, broken into small pieces (I used whole wheat rotini)
1 carrot, thinly sliced (screw that, I bought a bag of shredded carrot)
2 cloves garlic, chopped (use minced, so much easier)
1 tsp ground cumin (I ran out, so I used caraway seeds)
1/4 tsp ground cinnamon
1/4 cup cilantro (nope)
4 cups low-sodium chicken broth
1 15oz can chickpeas (aka garbanzo beans)
1 15oz can diced tomatoes (we used Ro-Tel with habaneros)
salt and pepper to taste

So, in order to turn this into a skillet, I fried up the chicken with the olive oil
and my Himalayan Salt Blend … (remind me to get more, I'm almost out of it too).
Once that was cooked through, I threw in everything except the pasta, which I
boiled in chicken broth … I cooked the mixture in a cup of chicken broth to simmer
everything together.

Served the pasta in one pot, mixture in the skillet … let everyone pick how much of what
they wanted … served with bread of your choice, it's good chow.

Regards,
RKW