INGREDIENTS
3
stalks Celery
1 can
Tomatoes with their, fire-roasted juices
8
Cupslow-sodium chicken broth
1/8 tsp
Black pepper
1
Tspdried italian seasonings
1
Tbspolive oil
1
Parmesan cheese, grated
1/2
Cupquinoa, uncooked
2
Cupsbroccoli florets
3
Mediumcarrots, sliced
1
Mediumonion, chopped
1
Pkgperdue® short cuts® carved chicken breast, original roasted (9 oz.)
1/2
Tspsalt