Quick Chicken & Noodles

  • Prep Time:
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  • Serves: 4 people
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  • Community Rating
  • 489 people would make this again
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Ingredients

2 tbsp (30 mL) olive oil
2 cups (500 mL) mixed vegetables (such as zucchini, sliced peppers and peas)
2 garlic cloves, chopped
2 cups (500 mL) cubed, cooked chicken
1 can (284 mL) CAMPBELL'S® Condensed Cream of Chicken or Cream of Mushroom Soup
1 cup (250 mL) milk
4 cups (1 L) medium egg noodles, cooked al dente and drained
1/3 cup (80 mL) parmesan cheese, grated
2 tbsp (30 mL) lemon juice
1/4 tsp (1 mL) freshly ground pepper
2 tbsp (30 mL) fresh parsley, finely chopped

Directions

1. Heat olive oil in a large skillet set over medium heat. Add mixed vegetables, and garlic. Sauté for 3 to 5 minutes or until tender-crisp.

2. Stir in chicken, soup and milk; bring to a simmer. Cook, stirring, for 3 to 5 minutes or until chicken is heated through. Stir in noodles, parmesan, lemon juice, and pepper; return to a simmer. Remove from heat and stir in parsley.

Recipe Tips

    1. Substitute any of your favourite vegetables, such as broccoli and carrots or kale and corn.

    2. For a quick weeknight tip, substitute fresh mixed vegetables for frozen vegetables.

Nutritional Information (Per Serving)

590 Calories, 25g Fat, 730mg Sodium, 59g Carbohydrate, 6g Dietary Fibre, 31g Protein, 20% Daily Value Calcium

VERY HIGH IN FIBREGOOD SOURCE OF CALCIUM

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