Yield: 6 Servings
|3||3-oz boneless skinless chicken breast halves; cut into thin strips|
|8 ounces||Sliced fresh mushrooms (2 cps)|
|2 teaspoons||Margarine or butter|
|3 cans||(14.5-oz) ready-to-serve chicken broth with 1/3-less sodium|
|1½ cup||Uncooked pasta nuggets (radiatore) (about 4 oz)|
|1 cup||Sliced yellow summer squash or zucchini|
|½ cup||Chopped red bell pepper|
|1 teaspoon||Dried Italian seasoning|
In a large nonstick saucepan or Dutch oven, cook chicken and mushrooms in margarine until chicken is no longer pink. Add remaining ingredients. Bring to a boil. Reduce heat to low; simmer 12-15 minutes or until pasta is tender. Serve immediately.
CALORIES: 180 SODIUM: 530MG CHOLESTEROL: 35MG FAT: 3G
CARBOHYDRATE: 18G SAT: 1G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .