Chicken, Broccoli & Cheese Skillet
Serves 6

2 whole skinless, boneless chicken breasts (1 1/2 pounds) cut into 1-inch cubes
2 teaspoons vegetable oil
1 1⁄2 cups or more chopped broccoli, fresh or frozen
1 can (14.5 ounces) low-sodium chicken broth
1 can (10.5 ounces) low-sodium condensed cream of chicken soup
1 teaspoon pepper
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 cups small shell pasta, uncooked
1 cup (4 ounces) cheddar cheese, shredded

1. Heat oil in a skillet over medium-high heat (350 degrees in an electric skillet).
2. Add chicken and cook until no longer pink, about 2-3 minutes.
3. Add broccoli, broth, soup, pepper, garlic, and pasta. Bring to a boil.
4. Reduce heat to lowest setting, cover, and simmer for 15-20 minutes, or until pasta is tender. Stir occasionally to prevent sticking.
5. Check near the end of cooking and add a small amount of water, if needed.
6. Add cheese during last two minutes.

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