Yield: 4 Servings
|2 teaspoons||Olive oil or oil|
|1||Whole boneless; skinless chicken breast; cut in 1" cubes|
|2||Cloves garlic; minced|
|2 packs||(3-oz) chicken-flavor ramen noodle soup mix|
|2 teaspoons||Dried Italian seasonings|
|1 cup||Baby carrots|
|2 cups||Sliced zucchini|
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, .