I created this recipe for myself because I couldn’t find one for frozen peach pies. Hope you enjoy it. Happy eating!
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ pounds boneless chicken breast, cut into 1-inch pieces
- 4 cups water
- 1 package Bear Creek® Chicken Noodle Soup Mix
- 1 medium zucchini, halved lengthwise and sliced
- 2 cups halved grape tomatoes
- 2 cups baby spinach leaves
- 1 tablespoon lemon juice
Instructions
- Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
- Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
- Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
- Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 1117 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is very pretty to look at but both my husband and I tossed it. What a waste of lovely chicken and vegetable when mixed with a soup mix. Taste was manufactured, too salty and had no fresh flavor.