• 2 14-ounce cans reduced-sodium chicken broth
  • 2 cups water
  • 1/4 teaspoon black pepper
  • 1 cup dried whole wheat rotini or twisted spaghetti or broken fusilli
  • 3 cups vegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn)
  • 1 1/2 cups cubed cooked chicken (about 8 ounces)
  • 1 tablespoon snipped fresh basil
  • 1/4 cup finely shredded Parmesan cheese (1 ounce)

Preparation:

1. In a Dutch oven combine the broth, the water, and black pepper; bring to boiling. Stir in the pasta. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes more or until vegetables and pasta are tender. Stir in chicken and basil; heat through. To serve, top with Parmesan cheese.

Print Friendly