Ingredients
Here you go!
1 tsp olive oil
1 tsp minced garlic
1 c sliced celery (about 2 stalks)
1 tsp crushed red pepper
3/4 lb shredded cooked chicken breast (boiled, then shredded)
28 oz diced tomatoes, undrained
14 oz fat-free, low-sodium chicken broth
1/2 c (2 oz) crumbled Gorganzola cheese
Preparation
Heat olive oil in a large skillet over medium-high heat. Add garlic; saute 1 minute. Add celery, pepper, and chicken; cook 6 minutes or until mixture is heated through. Add tomatoes and broth; bring to a simmer. Cook 8 minutes. Serve with Gorganzola sprinkled on top.
