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.
3 cups uncooked corkscrew pasta2 cups broccoliflorets2 medium carrot, sliced (about 1 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup1.75 cups Swanson® Chicken Broth0.5 teaspoon garlic powder0.125 teaspoon black pepper2 cups cubed cooked turkey0.25 cup grated Parmesan cheese
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