Chicken Noodle Skillet
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Have a cold? Planning a feast for family or friends? Enjoy this holiday lifesaver dish (even before the holidays!) from the new cookbook, Holiday Secrets.
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
1. Heat vegetable oil in large non-stick skillet over medium-high heat.
2. Sauté the onion for a few minutes; then add the rest of the ingredients. Bring to a boil.
3. Lower heat and cover the pan.
4. Simmer until the noodles are tender, about 8 to 10 minutes.
5. Serve hot.
We found some really large handmade noodles for this recipe that gave it a real home-style feel. The garnish is chopped parsley and a little black pepper. Making this recipe is a great way to use up leftover chicken from the night before.
Each serving: 1 cup.
Nutrition Information Per Serving:
Calories: 291, Total Fat: 6.5g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 90mg, Sodium: 213mg, Carbohydrates: 27g, Dietary Fiber: 5g, Protein: 30g
Total Preparation & Cooking Time:
30 min. (10 Prep, 20 Cook)
About the Author:
Judy Doherty, PC II is the chef and Publisher of Food and Health Communications. Judy became interested in cooking at an early age, when she helped her grandmother in the kitchen.
She graduated 2nd in her class from the Culinary Institute of America. Judy attended the Fachschule Richemont in Lucerne, Switzerland, where she studied pastry arts and baking. She has many awards including the prestigious American Culinary Federation Gold Medal. She has ProChef II Certification from the CIA.
Food and Health Communications is a private publishing company that is dedicated to making nutrition education look and taste great. They have been in business for more than 17 years. For more information, visit http://foodandhealthbooks.com.
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