1 T olive oil
1lb skinless boneless chicken breasts, cut up in bite-size pieces
1 med. onion chopped (1/2 cup)
1 can cut carrots
1 box frozen broccoli cuts
1 Cup uncooked egg noodles
1 can chicken broth
1 can condensed cream of chicken soup
parsley
In 12 inch nonstick skillet, heat oil. Cook chicken and onion in oil 8 minutes, stirring often until chicken is seared, and onion is tender.
Stir in remaining ingredients except parsley. Heat to boiling, then reduce heat stirring occasionally until chicken is no longer pink in center and noodles are tender. Sprinkle with parsley.
