Ingredients
  • 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)
Directions
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.
Nutrition information
Per Serving: cal. (kcal) 170, Fat, total (g) 4, chol. (mg) 35, sat. fat (g) 2, carb. (g) 17, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 16, vit. A (IU) 6463, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 437, Potassium (mg) 282, calcium (mg) 71, iron (mg) 1, Vegetables () 1, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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