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Recipe Summary

prep:
15 mins
cook:
18 mins to 20 mins
Servings:
6
Yield:
10 1/2 cups
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Ingredients

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Directions

Make It:
  • Place chicken broth in a medium saucepan and bring to a simmer; cover and keep warm. Using 2 forks, shred chicken into small pieces; set aside.

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  • In a 4- to 6-quart Dutch oven heat olive oil over medium heat. Add the onion and cook for 8 to 10 minutes or until onions are tender and golden, stirring frequently. Add the garlic and cook 1 minute more, stirring constantly.

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  • Add the pasta to the Dutch oven. Pour warm broth over pasta. Bring to boiling; reduce heat. Cover and simmer for 4 minutes. Add the broccoli and chicken. Cover and cook for 6 minutes more or until pasta is tender. Add pepper.

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  • Divide pasta mixture among 6 shallow bowls. Sprinkle each serving with Parmesan.

Nutrition Facts

381 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 54mg; sodium 290mg; potassium 770mg; carbohydrates 49g; fiber 6g; sugar 4g; protein 29g; trans fatty acidg; vitamin a 579IU; vitamin c 12mg; thiamin 1mg; riboflavinmg; niacin equivalents 12mg; vitamin b6 1mg; folate 118mcg; vitamin b12mcg; calcium 57mg; iron 3mg.

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