- 15 mins
- 30 mins
4.5/5
(2 Votes)
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
Preparation
Step 1
1. Heat oil in skillet over medium-high heat (350 degrees in an electric skillet).
2. Add chicken and cook until no longer pink, about 2-3 minutes.
3. Add broccoli, broth, soup, pepper, garlic and pasta. Bring to a boil.
4. Reduce heat to lowest setting, cover, and simmer for 15-20 minutes, or until pasta is tender.
5. Stir occasionally to prevent sticking.
6. Check near the end of cooking and add a small amount of water, if needed.
7. Add cheese during last two minutes.
8. Refrigerate leftovers within 2 hours.
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