Ingredients25 m servings 312 cals
- Cook chicken and garlic in nonstick skillet until browned, stirring often. Remove chicken.
- Add broth, tomatoes and Italian seasoning. Heat to a boil. Stir in pasta. Cook over medium heat for 10 minutes.
- Add vegetables and cheese. Heat to a boil. Return chicken to pan. Cook for 5 minutes or until pasta is done. Serve with additional cheese.
Per Serving: 312 calories; 5.6 g fat; 42.6 g carbohydrates; 23.2 g protein; 42 mg cholesterol; 659 mg sodium. Full nutrition
ReviewsRead all reviews 5
Good proportions. Even better the next day. When you simmer the pasta, don't boil it and watch it closely because there is just enough liquid. Since I made this out of what i had in the cupboard...
I changed the recipe a little and drained the broth and added about 1 cup of tomatoes and simmered the tomatoes with the chicken and poured the chicken on the noodles, it was very tasty!!
This recipe was okay. I added shredded mozzarella cheese to top it off to add a little more taste. Next time I probably won't use any tomatoes. This time I used mixed vegetables of carrots, peas...
DELICIOUS! so I didn't have corkscrew pasta so I used bow tie instead(which looked a bit more elegant) and followed other reviews and did 2 tablespoons of Italian seasoning and I found it to be ...