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| 2 Teelöffel | Olive oil or oil |
| 1 | Whole boneless; skinless chicken breast; cut in 1" cubes |
| 2 | cloves garlic minced |
| 2 Tasse | water |
| 2 Packung | (3-oz) chicken-flavor ramen noodle soup mix |
| 2 Teelöffel | Dried Italian seasonings |
| 1 Tasse | Baby carrots |
| 2 Tasse | zucchini sliced |
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Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 4-5 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 6-7 minutes or until carrots are crisp-tender. Gently break each block of noodles in half; add noodles and zucchini to skillet. Bring to a boil. Boil, uncovered, 5-6 minutes or until zucchini is tender and noodles are cooked, separating noodles gently as they soften. Four 1-1/4 cup servings. Tip: If carrots are large, cut in half crosswise.
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.
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