Recipe - Garden Chicken Saute

2 teaspoon Olive oil or oil
1 Whole boneless; skinless
chicken breast; cut in 1"
cubes
2 Cloves garlic; minced
2 cup Water
2 pack (3oz) chickenflavor ramen
noodle soup mix
2 teaspoon Dried Italian seasonings
1 cup Baby carrots
2 cup Sliced zucchini

Heat oil in large nonstick skillet over mediumhigh heat until hot. Add
chicken and garlic; cook and stir 45 minutes or until chicken is browned.
Stir in 2 cups water, seasoning packets from soup mixes, Italian seasoning
and carrots. Bring to a boil. Reduce heat; cover and cook 67 minutes or
until carrots are crisptender. Gently break each block of noodles in half;
add noodles and zucchini to skillet. Bring to a boil. Boil, uncovered, 56
minutes or until zucchini is tender and noodles are cooked, separating
noodles gently as they soften. Four 1One fourth cup servings. TIP: If carrots are
large, cut in half crosswise.

CALORIES: 320 SODIUM: 710MG

CHOLESTEROL: 35MG FAT: 12G

CARBOHYDRATE: 33G SAT: 5G

From Meals In Minutes, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.