INGREDIENTS
3
Chicken thighs, cut into 3/4-inch pieces (10 oz), boneless skinless
1
Bay leaf
3/4 cup
Carrots
1/2 cup
Celery
1 clove
Garlic
1
Italian (flat-leaf) parsley, fresh
1/2 cup
Onion
1/4 tsp
Thyme, dried leaves
1
carton Progresso chicken broth
3/4 cup
Gemelli pasta
1/8 tsp
Pepper
1/2 tsp
Salt
1 tbsp
Butter