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Prep: 20 minutes Cook: 10 minutes Makes: 4 servings (about 2 cups each) 1 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1/2 teaspoon dried basil leaves, crushed 1/8 teaspoon ground black pepper 2 cloves garlic, minced 3 cups broccoli florets 4 1/2 cups penne pasta, cooked and drained 1 tablespoon lemon juice 2 tablespoons grated Parmesan cheese

Heat broth, basil, black pepper, garlic and broccoli in 10-inch skillet over medium heat to a boil. Reduce heat to low. Cover and cook until broccoli is tender-crisp. Add pasta and lemon juice and toss to coat. Sprinkle pasta mixture with cheese.