1 c. each chopped mushrooms, onion, celery, carrots and red bell pepper
1 Tbsp. H-E-B Extra Virgin Olive Oil
1 ctn. (48 oz.) H-E-B Reduced Sodium Chicken Broth
2 garlic cloves, minced
2 Tbsp. Central Market Dried Rosemary
1/4 tsp. H-E-B Kosher Salt
1 lb. boneless skinless chicken breasts
1 c. uncooked H-E-B Whole Wheat Penne Pasta
Preheat oven to 400°F. Line a roasting pan with foil and set aside.
Combine chopped vegetables in a large bowl, drizzle with olive oil and toss to coat. Spread vegetables in prepared pan and roast about 50 minutes.
While vegetables are roasting, bring 2 cups water, chicken broth, garlic, rosemary, salt, and chicken to a boil in a large pot. Reduce heat and simmer 30 minutes.
Add roasted vegetables to pot and bring to a boil. Add pasta and simmer 10 minutes or until pasta is cooked through, stirring occasionally. Serve immediately.
Serving size: 2 cups, Calories: 262, Total Fat: 6g, Saturated Fat: 1g, Sodium: 895mg, Carbohydrates: 23g, Dietary Fiber: 4.5g, Protein: 32g