CHICKEN-BELL PEPPERS/NOODLES

By á-2995

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