| Ingredients | | | 4 | each | chicken, breast, halves, skinless, boneless | | | 1/4 | teaspoon | garlic powder | | | 1/8 | teaspoon | paprika | | | 14 1/2 | oz | chicken broth, can | | | 1/2 | teaspoon | basil, dried, leaves, crushed | | | 1/8 | teaspoon | pepper | | | 2 | cup | broccoli, cauliflower, carrots, frozen | | | 2 | cup | egg noodles, dry, wide | | | | | |
Directions:
| In a medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Sprinkle with garlic powder and paprika. Set chicken aside.
Add broth, basil, pepper and vegetables. Heat to a boil. Stir in noodles. Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink.
If desired, garnish with fresh basil.
Serves 4
245 calories
4 fat grams
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