Curly Noodle Chicken Soup

1 Pound boneless, skinless chicken breasts or thighs, cut into 1/2" pieces
1 Large onion, chopped
4 Celery ribs, sliced
2 Medium carrots, sliced
4 Garlic cloves, minced
2 Tablespoons butter
2 Tablespoons olive oil
1 Teaspoon dried basil
1/2 Teaspoon dried oregano
1/8 Teaspoon pepper
3 (14 1/2 oz) Cans chicken broth, divided
1 (14 1/2 oz) Can diced tomatoes, undrained
6 Ounces uncooked tricolor spiral pasta
1/4 Cup all-purpose flour

In a large saucepan or Dutch oven, saut� the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended. Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in the tomatoes. Bring to a boil.
Reduce heat; cover and simmer for 45 to 60 minutes.
Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10 to 13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.