Ingredients

The following ingredients have 4 Servings
  • 8 ounces uncooked corkscrew pasta
  • 2 cups low sodium chicken broth
  • 14 ounces diced Basil, Garlic & Oregano tomatoes ((1 can))
  • 1 teaspoon garlic powder
  • ½ tsp oregano
  • ½ cup milk
  • 2 cups shredded Mozzarella cheese
  • ½ cup mini pepperoni slices
  • Shredded Parmesan Cheese for topping

Instruction

  • In a large pot bring pasta, broth, tomatoes, garlic powder, oregano and milk to a boil. Cook at a medium boil with lid on pot, stirring frequently, for about 10 minutes or until noodles are al dente. Most of the liquid should have evaporated, if it hasn't remove lid and let pasta cook for an additional few minutes, or until liquid is mostly evaporated.
  • Stir in shredded Mozzarella cheese and pepperoni. Stir until melted and combined.
  • Top with additional Parmesan cheese if desired and serve immediately.