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Yield: Serves 4. Each serving: 1 cup.
Recipes
Chicken Noodle Skillet
| Nutrition Information | |
| Calories: | 291 |
| Total Fat: | 6.5g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 90mg |
| Sodium: | 213mg |
| Carbohydrates: | 27g |
| Dietary Fiber: | 5g |
| Sugars: | 5.1g |
| Protein: | 30g |
| Vitamin A: | 3918.5iu (78%) |
| Vitamin C: | 4.2mg (7%) |
| Calcium: | 43mg (4%) |
| Iron: | 2.4mg (13%) |
This dish goes great with a salad.
2 tsp vegetable oil
1 cup onion, chopped
2 cups cooked chicken breast, without skin, cubed
2 cups frozen mixed vegetables (peas and carrots or vegetable soup combo)
2 cups uncooked ribbon noodles
2 cups chicken broth (low sodium if possible)
1/2 teaspoon garlic powder
1 teaspoon oregano
black pepper to taste
Directions:
Heat vegetable oil in large nonstick skillet over medium-high heat. Sauté the onion for a few minutes; then add the rest of the ingredients. Bring to a boil. Lower heat and cover the pan. Simmer until the noodles are tender, about 8 to 10 minutes. Serve hot.
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