Skillet Chicken Vegetables and Noodles

Serves 4 (1.5 cup servings)

Cook Time 15-20 Minutes

• 2 TBSP Margarine  
• 3 C. Chicken Broth, (or use 3 cups of low sodium chicken broth)
• 2 C. Diced Cooked Boneless Skinless Chicken Breast
• 1/4 C. Flour
• 1 C. Milk, 2%, 
• 1 Egg, medium 
• 2 C, Egg Noodles
• 1 Package Mixed Vegetables, frozen, (Thawed and drain and excess liquid off)
• 1/2 TSP Salt
• 1/4 TSP Pepper

Directions: In a deep skillet over medium high heat, melt margarine and add vegetables. cook for about 3 minutes  Add broth, salt and pepper and bring to a boil. Meanwhile pace flour in a small bowl and gradually stir in milk, mixing thoroughly. Then stir in egg and mix well, set aside. When broth boils add cooked chicken and noodles. Return to a boil. Gradually stir in flour mixture to thicken and bring to a boil. Serve Hot. 

Nutritional Facts: 

Amount per Serving 1

Calories                                  282.9

Total Fat                                10.0g

Saturated Fat                        2.7 g

Polyunsaturated Fat             4.4 g

Monosaturated Fat               3.7 g

Cholesterol                             84.5 mg

Sodium                                   1183.9 mg

Potassium                               618.4 mg

Total Carbohydrates                        32.8 g

Dietary Fibers                                    3.6 g

Sugar                                      3.8 g

 Protein                                   16.9 g