2 servings of about 1-1/4 cups each 286 calories per serving

          Tomatoes                                half of a 16-ounce
                                                       can (about 1 cup)
          Frozen mixed vegetables                 about 1 cup (half of a
                                                       10-ounce package)
          Elbow macaroni, uncooked                1/3 cup
          Onion, chopped                          1/4 cup
          Oregano leaves                          1/4 teaspoon
          Salt                                    1/4 teaspoon
          Garlic powder                           1/8 teaspoon
          Pepper                                  dash
          Bay leaf                                1
          Chicken stock (from Stewed
               Chicken, p. 47, step 4)            1 cup
          Chicken, cooked, diced (from
               Stewed Chicken, p. 47, step 5)     3/4 cup
 

               1. Break up large pieces of tomatoes. Place all
                  ingredients except chicken into saucepan.
               2. Bring to a boil. Reduce heat and boil gently,
                  uncovered, until macaroni is tender--about 15 minutes.
                  Stir several times to prevent macaroni from sticking.
               3. Add chicken. Heat to serving temperature.
               4. Remove bay leaf.