1-1/4poundschicken tenderloinscut into 1/2-inch pieces
1yellow bell pepper
1cupsliced fresh mushrooms
1/3cupchopped yellow onion
1/2cupchopped deli ham
1can14-1/2 ounces Italian diced tomatoes, undrained
2cans Bush's White Chili Beansundrained
1package16 ounces potato gnocchi
Sprinkle chicken with Italian seasoning, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside.
In the same pan, cook the chopped bell peppers, mushrooms and onion in remaining oil until tender. Add ham, broth, tomatoes,Bush's beans, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Serve while hot.