Macaroni with Tomatoes & Broccoli
|Vitamin A:||1786iu (35%)|
|Vitamin C:||52mg (86%)|
2 cups macaroni, dry
14-ounce can diced stewed tomatoes with Italian herbs
15-ounce can kidney beans, drained and rinsed
1 cup non-fat, low-sodium chicken broth
2 cups broccoli florets
Place noodles, tomatoes, beans and broth in skillet; bring to a boil, reduce heat to medium high, cover and cook 10 minutes or until noodles are tender.
Add broccoli florets during the last 3 minutes of cooking. This dish is done when the noodles and broccoli are tender. We recommend serving with a little parmesan on top. This dish goes well with salad.