Mushrooms & Chicken with Ramen Noodles
4 Boneless, Skinless Chicken Breast Halves, cut into strips
2 cups Frozen Broccoli Florets
1 jar (4.5 oz.) Sliced Mushrooms, drained
1 Tbsp. soy sauce
2 pkgs. (3 oz. each) chicken-flavor ramen noodle soup mix
Rinse chicken with cold water and pat dry with paper towels. Cut
chicken into 1-inch strips. Spray large skillet with nonstick cooking
spray. Heat over medium-high heat. Add chicken; cook and stir until
chicken is no longer pink. Add broccoli, mushrooms, 1 3/4 cups water,
soy sauce and 1 of the flavoring packet from noodles; mix well. Bring
to a boil. Break noodles in half crosswise; add to chicken and
vegetables. Return to a boil. Reduce heat; cover and simmer 5 to 10
minutes or until broccoli is tender, stirring occasionally to separate
noodles. Refrigerate leftovers.