- 3 cups uncooked corkscrew-shaped pasta
- 2 cups broccoli flowerets
- 2 medium carrots, sliced
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Broccoli Soup
- 1 3/4 cups Swanson® Chicken Stock
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
- 1/4 cup grated Parmesan cheese
- Prepare the pasta according to the package directions in a 3-quart saucepan, without salt. Add the broccoli and carrots for the last 5 minutes of the cooking time. Drain the pasta and vegetables well in a colander. Return the pasta and vegetables to the saucepan.
- Stir the soup, stock, garlic powder, black pepper and chicken in the saucepan. Cook over medium heat until the mixture is hot and bubbling. Sprinkle with the cheese.