Garden chicken saute
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | teaspoons | Olive oil or oil |
1 | Whole boneless; skinless chicken breast; cut in 1\" cubes | |
2 | Cloves garlic; minced | |
2 | cups | Water |
2 | packs | (3-oz) chicken-flavor ramen noodle soup mix |
2 | teaspoons | Dried Italian seasonings |
1 | cup | Baby carrots |
2 | cups | Sliced zucchini |
Directions
Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 4-5 minutes or until chicken is browned.
Stir in 2 cups water, seasoning packets from soup mixes, Italian seasoning and carrots. Bring to a boil. Reduce heat; cover and cook 6-7 minutes or until carrots are crisp-tender. Gently break each block of noodles in half; add noodles and zucchini to skillet. Bring to a boil. Boil, uncovered, 5-6 minutes or until zucchini is tender and noodles are cooked, separating noodles gently as they soften. Four 1-¼ cup servings. TIP: If carrots are large, cut in half crosswise.
CALORIES: 320 SODIUM: 710MG CHOLESTEROL: 35MG FAT: 12G
CARBOHYDRATE: 33G SAT: 5G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .
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