Ingredients

• 1 pound boneless, skinless chicken breast (2-3 halves)
• 2 teaspoons oil
• 1 1/4 cups water
• 1 teaspoon chicken bouillon
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder or 2 cloves garlic, minced
• 2 cups small shell pasta, uncooked
• 2 1/2 cups broccoli, chopped (fresh or frozen)
• 1 cup (4 ounces) cheddar cheese, shredded

Directions

1. Cut chicken breast into bite sized pieces. Sauté pieces in oil in a medium skillet over medium-high heat (350 °F in an electric skillet) until lightly browned, 2 to 3 minutes.
2. Add water, bouillon, soup, pepper and garlic to skillet. Stir until smooth. Add pasta and broccoli.
3. Bring to a boil. Cover and reduce heat to low. Simmer until pasta is tender, 15-20 minutes. Add a small amount of water near end of cooking if needed to prevent sticking.
4. Add cheese during last two minutes of cooking.
5. Refrigerate leftovers within 2 hours.

Notes:

• Try whole grain pasta for more fiber.
• Try pasta in a different shape, such as spiral or elbow.
• Add other vegetables such as peas, grated carrots or chopped bell peppers.
• In place of chicken, use 1 1/2 cups of white beans (a 15-ounce can, drained and rinsed), another meat, or canned tuna or salmon.
• Best served immediately. Reheated broccoli changes color and might have a less pleasant taste.