Subject: Campbell's Light Chicken & Noodles Stir-Fry
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 01 2000 - 09:45:33 EST
Food for Thought:
The past, the present and the future are really one: they are today.
(Harriet Beecher Stowe)
Recipe of the Day:
If the holidays have helped pack on a few pounds, start the new
millenium light with this savory
stir-fry from Campbell's.
Campbell's Light Chicken & Noodles Stir-Fry
Prep Time 15 minutes
Cook Time 25 minutes
3 cups cut-up vegetables*
1 lb. boneless chicken breasts, cut into strips
1 can (10 3/4 oz.) Campbell's 98% Fat Free Cream of Mushroom Soup
1/4 cup water
2 pkg. (3 oz. each) chicken flavor ramen noodle soup
SPRAY skillet with vegetable cooking spray and heat 1 min. Add
vegetables and stir-fry until
tender-crisp. Remove vegetables.
ADD chicken and stir-fry until browned.
ADD mushroom soup, water and 1 ramen seasoning packet. (Reserve
remaining seasoning packet for
another use.) Heat to a boil. Return vegetables to pan and heat through.
HEAT 4 cups water in saucepan to a boil. Stir in noodles. Cook over
medium heat 3 min. or until
done. Drain. Serve chicken mixture over noodles. Serves 4.
*Use a combination of broccoli flowerets, sliced carrots and green or
red pepper strips.
Shopping List:
1 can (10 3/4 oz.) Campbell's 98% Fat Free Cream of Mushroom Soup
1 lb. boneless chicken breasts
Cut-up vegetables (3 cups)
2 pkg. (3 oz. each) chicken flavor ramen noodle soup
Kitchen Clip:
You don't need a wok for stir-frying; any large and deep skillet will
work as long as it
provides adequate room to quickly stir and toss ingredients as they fry.
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