Ingredients:

• 6 Chicken Tenderloins
• 1/2 teaspoon Poultry Seasoning,
• 1.5 cups Organic Chicken Broth.
• 2 large baking potatoes, peeled
• 1 teaspoon Kinder’s “The Blend” Seasoning
• 2 cups water or as needed
• 1 Wylers instant bouillon cube.
• 8 oz. Mini Farfalle Pasta or Wide Egg Noodles

Directions:

1. Place Water and Chicken in a large saucepan over medium/high heat, then add 1 potato cut up in small pieces. Add more water if needed to cover the Chicken and Potatoes.
2. Bring to a boil over medium-high heat until the Chicken is fully cook and the potatoes begin to soften ( 10 – 12 minutes).
3. Cut up the 2nd potato into large chunks
4. Remove and shred the chicken – set aside.
5. Using a potato masher, mash the potatoes in the Chicken Water.
6. Add the chicken broth into the saucepan, then add the potato chunks, Poultry Seasoning, and Kinder’s Seasoning.
7. Return the Shredded Chicken to the pan
8. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften.
9. Add pasta and continue cooking over medium heat for about 11 minutes, or until pasta is al dente. (Cook for another minute or two if you prefer softer pasta)
10. Let stand for 10 minutes before serving.

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