2 cups water
4 cups chicken broth
1 tablespoon olive oil
1/2 cup prechopped onion
1/2 cup prechopped celery
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium carrot, chopped
6 ounces fusilli pasta
2 1/2 cups shredded skinless, boneless rotisserie chicken breast
2 tablespoons chopped fresh flat-leaf parsley
Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.