#1996 - Chicken and Vegetables

(by Shirley McNevich)

2 boneless/skinless chicken breasts (cut into 1" strips)
3 TBSP Parkay margarine
1 cup fresh sliced carrots (coin shaped pieces)
1 cup fresh broccoli pieces
2 1/4 cups water
1/2 cup milk
1 envelope Lipton noodles and sauce alfredo

Salt and pepper chicken pieces to your taste. In a skillet over medium heat add 1 TBSP Parkay--melt. Add chicken slices--cook on both sides until chicken is no longer pink--remove chicken and set aside. In the same skillet over medium heat add 2 TBSP Parkay--melt. Add carrots--cook/stir for 3 minutes. Add broccoli, water and milk--cook/stir until boiling. Once boiling, add alfredo sauce mixture--cook/stir until noodles are tender. Add chicken pieces--stir/cook until chicken is hot.