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Macaroni with Tomatoes & Broccoli

Macaroni with Tomatoes & Broccoli Photo Yield: Serves 4. 1-1/2 cups per serving.



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.