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servings:6
cook time:40min
Ingredients
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1/4 teaspoon black pepper
1 cup dried whole wheat rotini or twisted spaghetti or broken fusilli
3 cups vegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn)
1-1/2 cups cubed cooked chicken (about 8 ounces)
1 tablespoon snipped fresh basil
1/4 cup finely shredded Parmesan cheese (1 ounce)
cook time:40min
Ingredients
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1/4 teaspoon black pepper
1 cup dried whole wheat rotini or twisted spaghetti or broken fusilli
3 cups vegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn)
1-1/2 cups cubed cooked chicken (about 8 ounces)
1 tablespoon snipped fresh basil
1/4 cup finely shredded Parmesan cheese (1 ounce)
Directions
In a Dutch oven combine the broth, the water, and black pepper; bring to boiling. Stir in the pasta. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes more or until vegetables and pasta are tender. Stir in chicken and basil; heat through. To serve, top with Parmesan cheese. Makes 6 main-dish servings.
(Collect From Shine)
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