Ingredients:

8 oz Noodles
6 cups reduced sodium chicken broth
1 1/2 cups cooked rotisserie chicken meat, shredded
1/2 tsp ground black pepper
12 oz store-bought spiralized mixed veggie noodles
2 Tbsps parsley, chopped

Cooking Directions:

1. In large saucepan, combine chicken broth and 2 cups water; bring to boil. Stir in pasta and chicken. Season with pepper.

2. Cook for 5 minutes. Stir in spiralized vegetables; cook for 3 to 5 minutes or until pasta and veggies are tender.

3. Stir in parsley.