Chicken & Pasta Primavera

• 1 can (10 3/4 oz) Cambell's Cream of Chicken with Herbs Soup
• 1/2 cup nonfat milk
• 1 tbsp garlic powder
• 1 bag (19 oz) Green Giant Broccoli & Carrots with Garlic & Herbs
• 2 servings Perdue Perfect Portions Italian Style Chicken Breasts; cubed
• 3 oz Vermicelli noodles

1. Before preparing, place 2 chicken packets in the freezer for about 10 minutes, until nicely chilled and a little firm. Don't freeze the chicken.
2. After chicken has chilled, cut into desired chunk size. ((We like ours large, about the size of the broccoli))
3. In a 2 quart saucepan, pour in the bag of vegetables. Do not add water.
4. Cover and cook over medium heat for 14 to 15 minutes, stirring frequently, until seasoning chips are melted and vegetables are tender. If melted seasoning is not absorbed, cook uncovered 1 to 2 minutes longer.While preparing vegetables, add chicken to skillet and 1 tbsp of oil, if desired. Cook chicken about 15 minutes, stirring frequently to prevent sticking.
5. To saucepan, add soup, milk and garlic powder. Heat to a boil. Cover and cook over low heat for 10 minutes.
6. Add chicken to saucepan and heat throughly. Serve over noodles.

Serving size is roughly 1 cup of chicken/veggie topping.