Prep Time: 10 minutes Start to Finish: 25 minutes
Ingredients:
1 tablespoon canola or soybean oil
1 lb boneless skinless chicken breast halves, cut into bite-sized pieces
1 medium onion, chopped (about 1/2 cup)
1 cup baby-cut carrots, cut lengthwise in half
1 cup frozen broccoli cuts (from 1-lb bag)
1 cup uncooked egg noodles (about 2oz)
1 can (14oz) chicken broth
1 can (10 3/4oz) condensed reduced-fat reduced-sodium cream of chicken soup
**I prefer to use organic vegetables, but that is my own personal preference!
1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender.
1 serving: Calories 300 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g); Cholesterol 80mg; Sodium 800mg; Total Carbohydrate 23g (Dietary Fiber 3g; Sugars 3g); Protein 32g
% Daily Value: Vitamin A 120%; Vitamin C 20%; Calcium 6%; Iron 15%
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