• 1 pound boneless, skinless chicken breast (2-3 halves)
• 2 teaspoons oil
• 1 1/4 cups water
• 1 teaspoon chicken bouillon
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder or 2 cloves garlic, minced
• 2 cups small shell pasta, uncooked
• 2 1/2 cups broccoli, chopped (fresh or frozen)
• 1 cup (4 ounces) cheddar cheese, shredded

1. Cut chicken breast into bite sized pieces. Sauté pieces in oil in a medium skillet over medium-high heat (350 degrees in an electric skillet) until lightly browned, 2 to 3 minutes.

2. Add water, bouillon, soup, pepper and garlic to skillet. Stir until smooth. Add pasta and broccoli.

3. Bring to a boil. Cover and reduce heat to low. Simmer until pasta is tender, 15 – 20 minutes. Add a small amount of water near end of cooking if needed to prevent sticking.

4. Add cheese during last two minutes of cooking.

Refrigerate leftovers within 2 hours.