| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil or oil |
| 1 |
|
Whole boneless; skinless chicken breast; cut in 1" cubes |
| 2 |
|
Cloves garlic; minced |
| 2 |
c |
Water |
| 2 |
pk |
(3-oz) chicken-flavor ramen noodle soup mix |
| 2 |
ts |
Dried Italian seasonings |
| 1 |
c |
Baby carrots |
| 2 |
c |
Sliced zucchini |
INSTRUCTIONS
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 1-1/4 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, http://www.erols.com/hosey.
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