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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; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 54 mg cholesterol; 290 mg sodium. 770 mg potassium; 49 g carbohydrates; 6 g fiber; 4 g sugar; 29 g protein; 0 g trans fatty acid; 579 IU vitamin a; 12 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 118 mcg folate; 0 mcg vitamin b12; 57 mg calcium; 3 mg iron;

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