Ingredients:

• 1 tablespoons Organic Avocado Oil
• 6 Chicken Tenderloins – boiled, then shredded.
• 1 small Onion – diced
• 1/2 teaspoon Poultry Seasoning,
• 3 cups Organic Chicken Broth.
• 3 tablespoons Grated Parmesan Cheese.
• 1 Medium Carrot – sliced.
• 1 Small Rib Celery – sliced.
• 1 Tablespoon Soy Sauce.
• 8 – 12 oz. Mini Farfalle Pasta

Directions:

1. Place Oil and Chicken in a 3 quart Sauté pan over medium/high heat, then stir in Soy Sauce, Onions, Carrots, Celery and Poultry Seasoning and continue stirring over Medium-High heat for 5 minutes.
2. Add the Chicken Broth.
3. Bring to a boil over medium-high heat until the Carrots begin to soften ( 10 – 12 minutes).
4. Add pasta and Parmesan cheese then continue cooking for about 11 minutes or until pasta is al dente. (Cook for another minute or two if you prefer softer pasta)
5. Let stand for 10 minutes before serving.

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