INGREDIENTS
- 2 teaspoons oil
- 4 skinless, boneless chicken thighs (1½ pounds)
- 1 teaspoon black pepper
- 1 14.5 ounce can low-sodium chicken broth
- ¾ cup water
- 1 10.5 ounce can low-sodium condensed cream of chicken soup
- 1 tablespoon minced garlic (3 cloves)
- 2 cups small shell pasta, uncooked
- 2 cups chopped frozen broccoli
- 1/2 cup (4 ounces) of cheese, optional
DIRECTIONS
- Wash your hands well with soap and hot water.
- Heat oil in skillet on medium high heat.
- Cut chicken into 1-inch cubes, add chicken to skillet and sprinkle with black pepper. Turn chicken until cooked thoroughly, about 3 – 5 minutes.
- Wash hands well with soap and hot water after handling raw chicken.
- Sanitize cutting board and knife used to cut the chicken.
- Add chicken broth, water, cream of chicken soup, garlic, pasta, and frozen broccoli. Stir gently to mix.
- Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until pasta is tender.
- Sprinkle cheese on top before serving.
- Refrigerate leftovers within 2 hours.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.