Garden chicken saute

Yield: 4 Servings

Measure 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

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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