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Broccoli & Chicken Pasta
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1 lb ground chicken breast
14 1/2 ozs canned Italian style tomatoes, undrained and diced
2 tsps minced garlic
3/4 c low sodium chicken broth
1/2 c chopped onions
2 tbsps no-salt-added tomato paste
1/2 tsp basil
6 ozs rotini pasta, cooked and drained
1/2 tsp oregano
3 ozs shredded cheddar cheese
10 ozs frozen broccoli flowerets, thawed
In a large skillet, cook chicken, garlic, and onions until chicken is no longer pink. Mix in basil and oregano. Transfer mixture to a 3 1/2-quart cooker. Add broccoli, tomatoes, and chicken broth. Mix well. Cover and cook on low for four hours. Stir in tomato paste, pasta, and cheese. Cover and cook on low for 30 more minutes.

Makes 8 Servings

Nutritional Info Per Serving: Calories 219; Total Fat 5 g; Cholesterol 44 g;
Carbs 23 g; Sodium 343 mg; Sugars 5 g Fiber 3 g; WW Points 4