Ingredients
2 tablespoons olive oil
2 cups celery, sliced
2 cups mushrooms, sliced
2 cups sweet onion, chopped
4 skinless, boneless chicken breasts, roasted or grilled; or skinless meat from 1 rotisserie chicken
2 tablespoons garlic, minced
3 cups whole-wheat blend pasta, boiled and drained; like Barilla Plus penne pasta
8 cups low-sodium chicken broth, canned or reconstituted from packets
1 1/2 tablespoon fresh chopped fresh herb blend, such as parsley, sage and oregano
black pepper, to taste
Instructions
Step 1
Add olive oil to large nonstick sauce pan and heat over medium-high heat. Add celery, mushrooms and
onion and sauté until vegetables are lightly browned (about 5 minutes).
Step 2
Stir in shredded chicken, garlic, and black pepper, and toss to blend well.
Step 3
Add the pasta, chicken broth, and fresh herbs and bring to a gentle boil. Reduce heat to simmer,
cover pot and let simmer about 10-15 minutes.
