Quick Chicken & Noodles
In a hurry to get a good dinner on the table? This flavorful, home-style dish uses just one skillet to cook the chicken, noodles and the vegetables.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
0.5 teaspoon garlic powder
0.125 teaspoon paprika
1.75 cups Swanson® Chicken Broth
0.5 teaspoon dried basil leaves, crushed
0.25 teaspoon ground black pepper
2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
3 ounces (about 2 cups) uncooked medium egg noodles
0.5 teaspoon garlic powder
0.125 teaspoon paprika
1.75 cups Swanson® Chicken Broth
0.5 teaspoon dried basil leaves, crushed
0.25 teaspoon ground black pepper
2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
3 ounces (about 2 cups) uncooked medium egg noodles
Instructions
Season the chicken with the garlic powder and paprika. Cook the chicken in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides.
Add the broth, basil, black pepper and vegetables to the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the noodles are tender.
Add the broth, basil, black pepper and vegetables to the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the noodles are tender.
Quick Chicken & Noodles
In a hurry to get a good dinner on the table? This flavorful, home-style dish uses just one skillet to cook the chicken, noodles and the vegetables.
Directions
Print
Season the chicken with the garlic powder and paprika. Cook the chicken in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides.Add the broth, basil, black pepper and vegetables to the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the noodles are tender.
Ingredients
1.25 pounds skinless, boneless chicken breast halves0.5 teaspoon garlic powder0.125 teaspoon paprika1.75 cups Swanson® Chicken Broth0.5 teaspoon dried basil leaves, crushed0.25 teaspoon ground black pepper2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)3 ounces (about 2 cups) uncooked medium egg noodles
Open-Faced Apricot Chicken Salad Sa...
Dried apricots and Dijon mustard add uniqu...
Chunky Chicken Broccoli Cheese Pota...
Why get fast food when you can make this�...
Thyme Chicken & Roasted Winter Vege...
This comforting roasted chicken and vegeta...
Quinoa Macro Bowl with Roasted Pepp...
Macro bowls are the “choose your own adv...