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    Quick Chicken and Noodles

    Prep: 5 min - Cook: 25 min

    4 skinless, boneless chicken breast halves (about 1 pound)
    1/4 teaspoon garlic powder
    1/8 teaspoon paprika
    1 can (14 1/2 ounces) Swanson Chicken Broth (1 3/4 cups)
    1/2 teaspoon dried basil leaves, crushed
    1/8 teaspoon pepper
    2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
    2 cups dry medium egg noodles


    In 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, stirring occasionally.

    Makes 4 servings

    Nutritional Values Per Serving:
    Calories 245, Total Fat 4g, Saturated Fat 1g, Cholesterol 91mg, Sodium 528mg, Total Carbohydrate 18g, Dietary Fiber 3g, Protein 32g

    This recipe created by Swanson Broth.

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