2cupsor less Rotini pasta (the noodles do soak up some of the broth after it sits, so if you like less chunks, and more broth, do less)
4cupsfresh broccoli florets (about 1 large head or two small heads of broccoli)
1/4cupwater
2boxes 25% Reduced Fat Swanson Cream Starter™
1cupshredded parmesan cheese
1/2tspgarlic powder
salt and pepper, to taste
Instructions
In a large stock pot, melt the butter and cook the garlic, onion, and cubed chicken breasts until the chicken is no longer pink.
Meanwhile, boil pasta just until al dente; my box said 7 to 8 minutes, do 7 minutes and drain immediately.
Steam broccoli florets with water in a microwaveable dish with a lid, for 2 minutes. Check tenderness with a fork and cook longer, if desired.
Add both boxes of Swanson Cream Starter™ to the pot of chicken, and bring to a boil. Add cooked noodles, cooked broccoli, Parmesan cheese, garlic powder, and season to taste with salt and pepper. Remove from heat and serve immediately.
Frozen broccoli florets may be substituted for fresh. Steam an extra 3+ minutes until tender.