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Ingredients
- 12 OZ CHICKEN TENDERS
- 1 CUP CHICKEN BROTH
- 1/4 CUP PLUS 1 1/2 TBSP KETCHUP - DIVIDED
- 1 TSP OREGANO
- 1/2 TSP PLUS 1/4 TSP SALT-DIVIDED
- 2 LG GREEN BELL PEPPERS-SLICED THIN
- 1 LG ONION-SLICED THIN
- 14.5 CAN DICE TOMATOES-UNDRAINED
- 4 OZ NO YOKE WIDE NOODLES
Preparation
Step 1
COOK MEAT,MD HEAT,3 MINS
WHISK BROTH,1/4 CUP KETCHUP,OREGANO,1/2 TSP SALT
INCREASE HEAT TO HIGH-STIR IN PEPPERS,ONIONS,TOMATOES-WITH LIQUID,NOODLES,BROTH MIXTURE -BRING TO BOIL -REDUCE HEAT SIMMER,COVERED 13 MINS - REMOVE FROM HEAT
STIR IN 1 1/2 TBSP KETCHUP AND 1/4 TSP SALT
LET STAND 15 MINS TO ABSORB FLAVORS
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