In a hurry to get a good dinner on the table? This flavorful, home-style dish uses just one skillet to cook the chicken, noodles and the vegetables.
Ingredients
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1/2 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
- 1/2 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
Instructions
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Tips
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Step 1
Season the chicken with the garlic powder and paprika. Cook the chicken in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides.
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Step 2
Add the broth, basil, black pepper and vegetables to the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the noodles are tender.
