image & recipe from Campbell's Kitchen
25-minute Chicken & Noodles
prep time: 5 min
total time: 25 min
serves: 4 people
total time: 25 min
serves: 4 people
Ingredients
1 3/4 cups Swanson® Chicken Broth or Chicken Stock
1 teaspoon dried basil leaves, crushed
1/4 teaspoon ground black pepper
2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
3 ounces (about 2 cups) uncooked medium egg noodles
2 cups cubed boneless, skinless chicken breasts, cooked
Instructions
Step 1: Heat the broth, basil, black pepper and vegetables in a 10-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Step 2: Stir the noodles in the skillet. Cover and cook for 5 minutes or until the noodles are tender. Stir in the chicken and cook until the mixture is hot and bubbling.
Step 1: Heat the broth, basil, black pepper and vegetables in a 10-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Step 2: Stir the noodles in the skillet. Cover and cook for 5 minutes or until the noodles are tender. Stir in the chicken and cook until the mixture is hot and bubbling.
Allergy Changes: use gluten free noodles, always check ingredients
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