This quick and easy skillet dish features all your favorite ingredients from chicken noodle soup, but without the soup...instead it's a hearty meal perfect for a busy day.
cost per recipe: $5.05
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
teaspoon dried basil leaves, crushed
teaspoon ground black pepper
cups frozen California vegetable blend (broccoli, cauliflower, carrots)
ounces (about 2 cups) uncooked medium egg noodles
cups cubed boneless, skinless chicken breasts, cooked
Heat the broth, basil, black pepper and vegetables in a 10-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the noodles in the skillet. Cover and cook for 5 minutes or until the noodles are tender. Stir in the chicken and cook until the mixture is hot and bubbling.