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How to Make Flan
Peruvian Arroz con Pollo
Chicken and Noodles Skillet
chicken and noodles skillet
tablespoon vegetable oil
lb boneless skinless chicken breasts, cut into bite-size pieces
medium onion, chopped (1/2 cup)
cup baby-cut carrots, cut lengthwise in half
cup frozen broccoli cuts
cup uncooked egg noodles (2 oz)
can (14 oz) chicken broth
can (10 3/4 oz) condensed cream of chicken soup
Chopped fresh parsley, if desired
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until chicken is no longer pink in center and noodles are tender. Sprinkle with parsley.
Using one 9-ounce package of frozen diced cooked chicken breasts will reduce the cooking time. Be sure to thaw the chicken first.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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