Chicken Pasta Soup

This soup is a favorite of my daughter Brianne. When she was in the MTC, she told some of the other sister missionaries how much she loved this soup. She made it sound so good that one of the other sisters, Hermana Carroll, told Brianne she would come to our house after their missions so that I could make Chicken Pasta Soup for her. Well, she was true to her word, and yesterday I fixed Chicken Pasta Soup for Hermana Carroll. After she tasted it, she claimed it was perfect and well worth her trip up from St. George. I don't know if it is that good, but it is a soup we all like. Here is the recipe:

6-8 chicken breast tenders
1/2 tsp. Lawrys seasoning salt
4 T olive oil
1/2 C butter, divided in half
1 small onion, doced
2 stalks of celery, chopped
1 carrot, peeled and shredded
1/2 C flour
2 (14 oz.) cans of chicken broth
pepper to taste
1/4 tsp. dried basil
2 C half n half
4 oz. sliced fresh mushrooms
1 C sugar snap peas
1 T sugar
6-8 oz. penne pasta

Sprinkle chicken with seasoning salt. Saute in olive oil over medium heat in large skillet about 6 minutes per side or until done. Remove chicken and set aside. In same pan melt 1/4 C butter. Over medium heat, cook onion, celery, and carrot until limp. Add flour, stirring until smooth. Gradually add chicken broth, stirring constantly. Transfer to a large soup pot, and turn heat to low. Cut chicken into pieces and add to broth mixture with pepper and basil. Slowly add half n half. Stir and heat through. Melt remaining butter in a large shallow bowl in the microwave. Combine mushrooms, sugar snap peas and sugar with the butter and cook on high for 3 minutes, stirring once midway. Fold this into soup mixture on the stove and simmer for about 10 minutes. Meanwhile prepare pasta according to directions. drain well and add immediately to soup. A complete meal when served with hot, crusty bread. Serves 6-8.