Cooking Directions

• Season the chicken with the garlic powder and paprika.  Cook the chicken in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides.
• Add the broth, basil, black pepper and vegetables to the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low.  Cover and cook for 10 minutes or until the chicken is cooked through and the noodles are tender.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves
• 0.5 teaspoon garlic powder
• 0.125 teaspoon paprika
• 1.75 cups Swanson® Chicken Broth
• 0.5 teaspoon dried basil leaves, crushed
• 0.25 teaspoon ground black pepper
• 2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
• 3 ounces (about 2 cups) uncooked medium egg noodles