1/2 package (16 ounces) frozen pepper stir fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
1 large skinless boneless chicken breast, cut into bite size pieces
1/2 teaspoon minced garlic
1 can (14 ounces) fat free chicken broth
1/2 teaspoon dried thyme
2 ounces uncooked whole wheat egg noodles
1 cup low fat Carnations Evaporated Milk
1/2 cup frozen peas, thawed
2 tablespoons chopped parsley
1 tablespoon reduced fat butter
1 teaspoon salt
1/2 teaspoon pepper
Coat slow cooker with cooking spray. Place stir fry vegetables, corn ans zucchini in bottom. Add chicken, garlic, broth and thyme. cover, cook on HIGH 3 to 4 hours OR LOW 6-8 hours until chicken is done. Add noodles to slow cooker and remaining ingredients,except parsley. Cover, cook on HIGH 20 minutes longer or until noodles are done. Let stand 5 minutes and garnish with fresh parley.
Not a NESTLÉ®-tested recipe.