• 3 cups dry corkscrew macaroni

         • 2 cups broccoli flowerets – fresh or frozen

         • 2 medium carrots, sliced (about 1 cup) – fresh or frozen

         • 1 can (103/4 ounces) low-fat condensed Cream of Broccoli Soup

         • 1 can (141/2 ounces) low-fat chicken broth

         • 1/2 teaspoon garlic powder

         • 1/8 teaspoon pepper

         • 2 cups cubed cooked chicken breast (skinless)

         • 1/4 cup shredded or grated Parmesan cheese

• In large saucepan, prepare macaroni according to package directions, omitting salt. Add   

  broccoli and carrots for last 5 minutes of cooking time. Drain in colander.

• In same pan, mix soup, broth, garlic powder, pepper, chicken and macaroni mixture.

  Over medium heat, heat through, stirring occasionally. Sprinkle with cheese. If desired, garnish with fresh thyme.

Prep time: 10 minutes • Cook time: 20 minutes

Makes 5 servings

Program Exchanges (per serving):

3 protein, 1 bread/starch, 1 vegetable