Ingredients
2 whole skinless, boneless chicken breasts (1 1/2 pounds) cut in 1" cubes
2 teaspoons
vegetable oil
1 1⁄2 cups
or more chopped broccoli, fresh or frozen
1 can
(14 1/2 ounces) low sodium chicken broth
1 can
(14 1/2 ounces) low sodium cream of chicken soup
1 teaspoon
pepper
2 cloves
garlic, or 1/4 teaspoon garlic powder
2 cups
small shell pasta, uncooked
1 cup
(4 ounces) cheddar cheese, shredded
Directions
Heat oil in skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink, about 2-3 minutes.
Add broccoli, broth, soup, pepper, garlic and pasta. Bring to a boil.
Reduce heat to lowest setting, cover, and simmer for 15-20 minutes, or until pasta is tender.
Stir occasionally to prevent sticking.
Check near the end of cooking and add a small amount of water, if needed.
Add cheese during last two minutes.
Refrigerate leftovers within 2 hours.
2 whole skinless, boneless chicken breasts (1 1/2 pounds) cut in 1" cubes
2 teaspoons
vegetable oil
1 1⁄2 cups
or more chopped broccoli, fresh or frozen
1 can
(14 1/2 ounces) low sodium chicken broth
1 can
(14 1/2 ounces) low sodium cream of chicken soup
1 teaspoon
pepper
2 cloves
garlic, or 1/4 teaspoon garlic powder
2 cups
small shell pasta, uncooked
1 cup
(4 ounces) cheddar cheese, shredded
Directions
Heat oil in skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink, about 2-3 minutes.
Add broccoli, broth, soup, pepper, garlic and pasta. Bring to a boil.
Reduce heat to lowest setting, cover, and simmer for 15-20 minutes, or until pasta is tender.
Stir occasionally to prevent sticking.
Check near the end of cooking and add a small amount of water, if needed.
Add cheese during last two minutes.
Refrigerate leftovers within 2 hours.
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