1 tablespoon vegetable oil
1 pound boneless skinless chicken breast halves, cut into bite sized pieces
1 medium onion
1 cup baby-cut carrots, cut lengthwise in half
1 cup frozen broccoli cuts
1 cup uncooked egg noodles
1 can (14 1/2 ounce) chicken broth
1 can cream of chicken soup
Parsley, if desired
In 12 inch non-stick skillet, heat oil over medium high heat. Cook chicken and onion 6-8 minutes, stirring frequently, until chicken is browned and onions are tender. Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5-8 minutes longer, stirring occasionally until noodles are tender. Sprinkle with parsley. Serves 4 (1 1/4 cups each)
Nutritional Values: 340 calories, 13 grams total fat, 85 mg. cholesterol, 24 grams carbohydrate
Food Exchanges: 1 Starch, 2 Vegetable, 3 1/2 Lean Meat, 1/2 Fat