I believe I'll make this one with cooked chicken thighs for the chicken and use the broth for the chicken stock.
Chicken and Broccoli Twist
| 3 cups uncooked corkscrew-shaped pasta |
| 2 cups broccoli flowerets |
| 2 medium carrots, sliced (about 1 cup) |
| 1 can (10 3/4 ounces) condensed cream of broccoli soup |
| 1 3/4 cups chicken stock |
| 1 tsp. garlic powder |
| 1/4 tsp. ground black pepper |
| 2 cans (4.5 ounces each) chicken breast in water, drained |
| 1/4 cup grated Parmesan cheese |
Directions:
Prepare the pasta according to the package directions in a 3-quart saucepan, without salt. Add the broccoli and carrots for the last 5 minutes of the cooking time. Drain the pasta and vegetables well in a colander. Return the pasta and vegetables to the saucepan.
Stir the soup, stock, garlic powder, black pepper and chicken in the saucepan. Cook over medium heat until the mixture is hot and bubbling. Sprinkle with the cheese.
