Chicken Noodle Skillet
Serves: 4 | Serving Size: 1 cup
2 tsp vegetable oil
1 cup onion, chopped
2 cups cooked chicken breast, without skin, cubed
2 cups frozen mixed vegetables
2 cups uncooked ribbon noodles
2 cups chicken broth (low sodium if possible)
1/2 teaspoon garlic powder
1 teaspoon oregano
Handful of parsley, chopped
Black pepper to taste
Heat vegetable oil in large nonstick skillet over medium-high heat. Add the onion, sauté for a few minutes; then add the rest of the ingredient.
Bring the mixture to a boil, then lower the heat and cover the pan. Simmer until the noodles are tender, about 8 to 10 minutes. Add parsley and serve hot.
Watch your onions carefully. You want them to be golden and flavorful, not blackened or undercooked.
We recommend a pea and carrot frozen vegetable pack or a vegetable soup combination.
Did You Know?
The onion is a popular vegetable! Washington’s state vegetable is the Walla Walla sweet onion, while Georgia’s state vegetable is the Vidalia onion, and Utah’s state vegetable is the Spanish sweet onion.
Onions are good sources of folic acid, vitamin C, and fiber.
Parsley is a natural breath freshener. Munch on a sprig or two after your meal -- you’ll be amazed by the results!
Frozen vegetables can be secret sources of sodium. Make sure to get a frozen vegetable medley that is sodium-free!
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.