10 - 14oz chicken tenderloin , breast or thigh, cut into 3/5" pieces
Salt and pepper
1 tsp dried thyme (or other herbs and/or spices of choice)
8 oz spiral pasta (See Note 1 for other shapes)
1 1/2 cups chicken broth/stock , preferably warmed
2 cups , preferably warmed (any fat %)
1 large garlic clove , minced
1 - 2 tbsp butter (optional)
1 large broccoli or 2 medium broccoli or cauliflower , broken into small to medium florets (Note 2 for subs)
1 - 1.5 cups shredded cheese , any melting type (Note 3)
1/4 cup (all purpose / plain)