Makes 4 to 6 servings
3 tablespoons vegetable oil
1 large zucchini, cut into 1/2-inch chunks
1 medium onion, chopped
2 cups uncooked fine egg noodles
2 (14-1/2-ounce) cans ready-to-serve chicken broth
1 (6-ounce) package long-grain and wild rice mix with seasoning packet
- In a large skillet, heat oil over medium-high heat. Add zucchini and onion, and sauté 6 to 8 minutes, or until lightly browned.
- Add noodles to skillet and cook 4 to 6 minutes, or until browned, stirring occasionally. Add remaining ingredients; mix well and bring to a boil.
- Reduce heat to low, cover, and simmer 20 to 25 minutes, or until all the liquid is absorbed.
OPTIONS: I call for zucchini here, but just about any fresh vegetable can be chopped and added to the dish, depending upon what you have in the veggie bin. Make it different every time.