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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 can (49 oz.) low-sodium chicken broth |
1 can (28 oz.) pearshaped tomatoes, chopped, with juice |
about 2 cups chopped zucchini |
1 cup elbow macaroni |
8 to 10 oz. cubed jack cheese |
prepared pesto |
grated parmesan cheese |
Directions:
1. In a 5- to 6-quart pan, add chicken broth, tomatoes, zucchini, and elbow macaroni. Bring to a boil over high heat, then simmer until pasta is tender to bite, 18 to 20 minutes total. Serve in bowls and add cubed jack cheese. Seasoned to taste with prepared pesto and grated parmesan cheese.
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