1 cooked chicken breast cut into bite sized pieces
2 carrots diced
3/4 cup frozen peas
1/2 cup fresh green beans chopped
2 garlic cloves minced
1 T olive oil
2 t Better Than Bouillon chicken flavor
4,cups organic chicken broth
1/2 t herbs de Provence
Salt and pepper
4 oz or about 1 inch in diameter dry fettucine
Bring 4 cups of lightly salted water to boil. Add fettucine and cook until al dente about 8-10 minutes. Drain and save 1/2 cup pasta water.
Mean while add olive oil to large sauce pan over medium heat. Add garlic and cook about 1 minute until fragrant. Add carrots, green beans, broth, bouillon, and herbs de Provence and cook 5-6 minutes. Add peas and cook 2 minutes. Add pasta and cook 2-3 minutes to meld flavors. Season and add pasta water if additional broth is needed. Serve with toasted Rosemary bread.