INGREDIENTS
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8 ounces rotini pasta
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1 medium onion, chopped
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1 clove garlic, minced
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1 tablespoon olive oil or vegetable oil
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1 (14.5 ounce) can COLLEGE INN® Chicken Broth
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3 cups bite-size vegetables of your choice (broccoli, red and yellow bell peppers, cauliflower, or snow peas)
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1/2 teaspoon oregano
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1 (14.5 ounce) can DEL MONTE® Cut Green Beans, drained
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1 1/2 tablespoons cornstarch
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2 cups diced cooked chicken or turkey
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Parmesan cheese
DIRECTIONS
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Cook pasta according to package directions; drain and keep warm.
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Cook onion and garlic in hot oil until tender. Add broth, vegetables (except green beans) and oregano. Bring to a boil; simmer 4 to 5 minutes or until tender-crisp. Add green beans.
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Dissolve cornstarch in 2 tablespoons water; stir into vegetable mixture and cook, stirring, until thickened.
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Add chicken or turkey; heat through. Season with salt and pepper. Toss with pasta. Sprinkle with Parmesan cheese.
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