This quick and easy skillet dish features all your favorite ingredients from chicken noodle soup, but without the soup...instead it's a hearty meal perfect for a busy day.
Ingredients
- 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
- 1 teaspoon dried basil leaves, crushed
- 1/4 teaspoon ground black pepper
- 2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
- 3 ounces (about 2 cups) uncooked medium egg noodles
- 2 cups cubed boneless, skinless chicken breasts, cooked
Instructions
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Step 1
Heat the broth, basil, black pepper and vegetables in a 10-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
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Step 2
Stir the noodles in the skillet. Cover and cook for 5 minutes or until the noodles are tender. Stir in the chicken and cook until the mixture is hot and bubbling.
