This quick-to-prepare stir-fry uses Land O Lakes® Light Butter with Canola Oil which reduces the fat by 25%.
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3 tablespoons Land O Lakes® Light Butter with Canola Oil
1 (16-ounce) package chicken breast tenderloin, halved
1 teaspoon finely chopped fresh garlic
1 1/2 cups water
2 (3-ounce) packages chicken-flavored ramen noodle soup mix
1 (16-ounce) package pre-cut fresh stir-fry vegetables
1 medium red bell pepper, cut into strips
2 tablespoons reduced sodium soy sauce
*Substitute 1 (16-ounce) package frozen stir-fry vegetable combination.
Melt Light Butter with Canola Oil in 12-inch nonstick skillet; stir in chicken and garlic. Cook over medium-high heat, stirring occasionally, 7-8 minutes or until chicken is lightly browned.
Add water and both seasoning packets from noodle soup; stir to combine. Break noodles into large pieces. Add noodles, vegetables, bell pepper and soy sauce. Cover; continue cooking, stirring occasionally, 5-6 minutes or until vegetables and noodles are tender. (Add more water, if needed, during cooking.)