Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Olive Oil; *Note |
| 1½ cup | Carrots; Sliced(3 Med) |
| 1⅔ cup | Zucchini; Quartered Lengthwise, Sliced, (2 Med) |
| ½ cup | Onion; Chopped, (1 Med) |
| ½ cup | Chopped Celery; **Note |
| 3 \N | Skinless Boneless Chicken Breast Halves, Cut In Thin Bite-Sized Strips |
| 29 ounces | Nonfat Veg Chicken Broth; Low Sod, ***Note |
| 1 cup | Water |
| 4 ounces | Uncooked Egg Noodles; (1 1/2 C) |
*NOTE: Original recipe used 2 tsp olive oil **NOTE: I added the celery to the recipe...it was not in the original recipe
***NOTE: Original recipe used 2 (14½ oz) cans ready-to-serve fat-free chicken broth with ⅓ less sodium Heat oil in nonstick Dutch oven or large saucepan over medium heat until hot. Add carrots, zucchini and onions; cook and stir 5 min.
Stir in chicken; cook over medium-high heat for 3 min, stirring frequently.
Add broth and water; bring to a boil. Add noodles; boil 3 min or until chicken is no longer pink and noodles are tender. If desired, add salt to taste.
Makes 6 (1 ⅓ C) servings.
Prep Time: 25 min
According to original recipe per serving: Cal 200; Fat 4g; Carb 21g; Fib 3g; Pro 19g; Sod 370mg
Dietary Exchange: 1 starch; 1 veg, 2 very lean meat; ½ fat OR 1 carb; 1 veg, 2 very lean meat; ½ fat
This was quite good and very filling.
Entered into MasterCook and tested for you by Reggie and Jeff Dwork <reggie@...>
NOTES : Cal 154⅘, Fat 2.8g, Carb 18g, Fib 2.2g, Pro 19.7g, Sod 196mg, CFF 14⅕%.
Recipe by: Fast And Healthy, Sept/Oct, 1997 Posted to Digest eat-lf.v097.n215 by Reggie Dwork <reggie@...> on Aug 25, 1997