|Preparation Time||15 Minutes|
|Cook Time||30 Minutes|
|Total Time||45 Minutes|
|Main Ingredient||Broccoli; Chicken|
|Cook Method||Stove Top|
2 teaspoons vegetable oil
2 whole skinless, boneless chicken breasts (1 1/2 pounds), cut in 1-inch cubes
1 1/2 cups or more broccoli, fresh or frozen, chopped
1 can (14 1/2 ounces) 99% fat-free chicken broth
1 can (14 1/2 ounces) 98% fat-free cream of chicken soup
1/2 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, or 1/4 teaspoon garlic powder
2 cups small shell pasta, uncooked
1 cup (4 ounces) cheddar cheese, shredded
Cook the chicken over medium-high heat in a pan with the vegetable oil. The chicken should no longer be pink when cut.
Add the pasta, broccoli, broth, soup, black pepper, salt, and garlic. Bring to a boil.
Lower the heat to the lowest setting and cover. Stirring occasionally, let simmer for 20 minutes, or until the pasta is tender. If needed, add more liquid. During the last two minutes, add the cheese.
Calories: 380 cal
Total fat: 13g
Saturated fat: 5g
Polyunsaturated fat: 0g
Monounsaturated fat: 0g