Cooking Directions

• Cook the pasta according to the package directions in a 3-quart saucepan, without salt. Add the broccoli and carrots for the last 5 minutes of the cooking time. Drain the pasta mixture well in a colander.  Return the pasta mixture to the saucepan.
• Stir the soup, broth, garlic powder, black pepper and turkey in the saucepan and cook over medium heat until the mixture is hot and bubbling. Sprinkle with the cheese.

Ingredients

• 3 cups uncooked corkscrew pasta
• 2 cups broccoliflorets
• 2 medium carrot, sliced (about 1 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
• 1.75 cups Swanson® Chicken Broth
• 0.5 teaspoon garlic powder
• 0.125 teaspoon black pepper
• 2 cups cubed cooked turkey
• 0.25 cup grated Parmesan cheese