Quick Chicken and Noodles
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1 3/4 cups chicken broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon pepper
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups dry medium egg noodles
In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or
until browned.
Sprinkle with garlic powder and paprika.
Set chicken aside.
Add broth, basil, pepper and vegetables.
Heat to a boil.
Stir in noodles.
Return chicken to pan.
Reduce heat to low.
Cover and cook 10 minutes or until chicken is no longer pink, stirring
occasionally.
Makes 4 servings.
Calories 245, Fat 4g, Cholesterol 91mg, Sodium 528mg, Carbohydrate 18g, Fiber
3g, Protein 32g.
Points 5.