INGREDIENTS
3 cups
low sodium chicken broth
1
boneless skinless chicken breast
1 cup
fresh spinach (finely chopped)
1/2 cup
roasted red peppers
1 tsp
dried parsley
1 tsp
minced garlic
1 tsp
dried oregano
1 tsp
salt
1/2 tsp
dried basil
1/8 tsp
black pepper
1/2 cup
light cream or whole milk
1 tbsp
corn starch
2 cups
Catelli Bistro Fusili pasta
1/3 cup
Parmesan cheese (shredded)