Instructions

  1. Add olive oil to large nonstick sauce pan and heat over medium-high heat. Add celery, mushrooms and onion and sauté until vegetables are lightly browned (about 5 minutes).
  2. Stir in shredded chicken, garlic, and black pepper, and toss to blend well.
  3. Add the pasta, chicken broth, and fresh herbs and bring to a gentle boil. Reduce heat to simmer, cover pot and let simmer about 10-15 minutes.
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