#2095 - Chicken and Pasta

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
salt and pepper
1 TBSP olive oil
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of water (use empty soup can to measure)
1/4 tsp. garlic powder
2 cups frozen mixed vegetables (cauliflower, broccoli and carrots)
2 cups uncooked egg noodles

Salt and pepper chicken breasts, then cut them into bite sized pieces. In a skillet over medium heat add olive oil and chicken pieces--stir/cook until chicken pieces are browned and no longer pink inside. Add soup, water, garlic powder and frozen vegetables--stir/cook until boiling. Once boiling, add egg noodles--cook/stir until noodles are tender and vegetables are hot.