BROCCOLI & GARLIC PENNE PASTA

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Nutrition Facts
Serving Size
1 1/2 CUPS
Amount Per Serving
Calories 230
% Daily Value
Total Fat 1.8g
3%
Saturated Fat 0.6g
3%
Cholesterol 2mg
1%
Sodium 72mg
3%
Total Carbohydrate 46.5g
16%
Dietary Fiber 4.8g
19%
Protein 11.6g
23%
Vitamin A 32%
Vitamin C 86%
Calcium 10%
Iron 16%
Total Time

30 min.

Serving & Size

1 1/2 CUPS

Yields

You can serve this versatile pasta recipe made with Swanson® Unsalted Chicken Broth for lunch, dinner, or buffet.  The aroma will entice your patrons, and the great taste will win them over.

Nutrition Facts

Nutrition Facts
Serving Size
1 1/2 CUPS
Amount Per Serving
Calories 230
% Daily Value
Total Fat 1.8g
3%
Saturated Fat 0.6g
3%
Cholesterol 2mg
1%
Sodium 72mg
3%
Total Carbohydrate 46.5g
16%
Dietary Fiber 4.8g
19%
Protein 11.6g
23%
Vitamin A 32%
Vitamin C 86%
Calcium 10%
Iron 16%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
whole grain penne pasta 3 lb. 1 1/4  gallons
1. Cook the pasta; set aside.
Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

View Product
Weight Measure
Swanson® Unsalted Chicken Broth 1 1/2  qt.
basil leaves, dried, crushed tbsp.
black pepper, ground 0 3/4  tsp.
garlic, whole cloves, peeled, minced 2 oz. 12  ea.
broccoli, florets 58 oz. 18  cups
2. Heat the broth, basil, black pepper, garlic and broccoli in a skillet over medium heat.  Bring to a boil and reduce the heat to low.  Cover and cook until the broccoli is tender-crisp.
Weight Measure
lemon juice 14 oz. tbsp.
Parmesan cheese, grated 2 oz. 0 3/4  cups
3. Add the cooked penne and lemon juice and toss to coat. Sprinkle the mixture with the cheese.

CCP: Heat to 145°F for 15 seconds.
CCP: Hold for hot service at 140°F.

4. To Serve: Portion each 1 1/2 cup serving with a 6 oz spoodle.
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