Chicken and Broccoli Noodles

• 1 tbsp (15 mL) vegetable oil
• 1 lb (500 g) boneless, skinless chicken breasts, cut in cubes
• 1 c (250 mL) thinly sliced carrots
• 2 c (500 mL) fresh or frozen broccoli florets
• 1 can (10 oz/284 mL) condensed Cream of Mushroom Soup
• 2 c (125 mL) milk
• 2 c (125 mL) grated Parmesan cheese
• 1/4 tsp (1 mL) freshly ground pepper
• 5 c (1.2 L) hot cooked egg noodles

Directions:

Heat oil at medium-high in large skillet. Add chicken and stir-fry until browned. Add carrots and broccoli and stir-fry for 3 mins.

Add soup, milk, cheese and pepper. Heat to a boil, stirring often. Reduce heat to low.

Simmer covered for 5 mins. Serve with egg noodles.

Serves 4.