“This is one of my kids' favorite recipes - mine too, since it takes about 30 minutes to make.” - by Christine Thompson
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a medium skillet, saute chicken breasts over medium high heat for about 10 minutes, or until browned. If the chicken sticks at all, you can add a little of the broth. When chicken is browned, remove from skillet and cut into 1 inch cubes. Sprinkle with garlic powder.
- In the same skillet heat the broth, basil, pepper and vegetables. Bring to a boil. Stir in the uncooked noodles and return the chicken to the skillet. Reduce heat to low. Cover skillet and simmer all together, stirring occasionally, for 10 minutes or until chicken meat is no longer pink and noodles are soft. Serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 307 cal
- 15%
- Fat
- 3.4 g
- 5%
- Carbs
- 45.5 g
- 15%
Based on a 2,000 calorie diet
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Reviews (22)
Rate This Recipe
"I never cook the meat for recipes like this. I file the recipe away in a "leftovers" folder in my recipe box & wait until I have leftovers. (I almost always make extra when grilling or broiling chicke..." See moren, steaks, pork chops, etc & then use them in salads, pasta dishes, soups, stirfrys...the list is endless). For this recipe I used leftover turkey from Herb Roasted Turkey Breast (from this site) & cubed it. I scaled the recipe down to two since it was just me for lunch, only I knew it was going to take a lot more than 1/2 cup of broth to cook the noodles so I added extra. Quite a bit actually as I had to keep adding it to keep it from running dry. I did not thaw the veggies (didn't see the point) & I used a large clove of roasted garlic instead of the powder. When the noodles were about half done, I added the turkey & sprinkled on some Wondra flour (it's an instant flour used to thicken sauces & gravies)....very good & extremely quick...thanks Christine!"
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