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PASTA: CHICKEN AND NOODLESchicken and noodles

Servings: 8

• 2 cups cooked chicken, diced
• 6 cups chicken broth
• 1 pound frozen egg noodles
• 1/2 medium sweet red pepper, chopped
• 1/2 medium sweet green pepper, chopped
• 1/2 large onion, cut into rings
• 8 ounces fresh mushrooms, sliced or 1-4 ounce can sliced mushrooms
• Salt and pepper to taste

Place chicken in a large pot with broth.

Add peppers and onions; simmer 10 minutes.

Add noodles and cook according to package directions.

Five minutes before noodles are done, add mushrooms.

Serve hot.

Each serving provides approximately: 205 calories, 19 g protein, 18 g carbohydrates, 1 g fiber, 6 g fat (2 g saturated), 50 mg cholesterol, 48 mcg folate, 2 mg iron, 844 mg sodium.

Recipe courtesy of the Wheat Foods Council

Chef with red wine glass

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