1 1/2 tablespoons canola oil
1 1/2 cups thinly sliced carrot
1 cup finely chopped onion
2/3 cup thinly sliced celery
2 cups water
1 (32-ounce) container unsalted chicken stock (such as Swanson)
1 teaspoon dried thyme or 3 fresh thyme sprigs
6 ounces whole-grain rotini (such as Barilla; about 2 cups)
8 ounces skinless, boneless rotisserie chicken breast, shredded
4 ounces skinless, boneless rotisserie chicken thigh, shredded
3/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.
2. While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
3. Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.
4. Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.
source : http://www.myrecipes.com
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