Quick Chicken and Noodles (Low-Fat Recipe) Prep Time: 5 min. Cook Time: 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, Vitamin A 110%DV, Vitamin C 50%DV, Calcium 6%DV, Iron 15%DV ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Swanson Broth.