• 4 boned and skinned chicken breasts (about 1 pound)
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 Tbs vegetable oil
• 2 cans (13 3/4 ounces each) ready-to-serve chicken broth
• 5 cups (8 ounces) medium-width egg noodles (uncooked)
• 1 package (10 ounces) peas in butter sauce, partially thawed
• 1 1/2 cups sliced radishes

Season chicken with salt and black pepper. In a large non-stick skillet over medium-high heat, heat oil until hot. Add chicken; cook until brown on both sides, about 6 minutes, turning once. Remove chicken to a plate, keep warm. To skillet, add chicken broth, increase heat to high; bring broth to a boil. Add egg noodles, return to a boil; cook until noodles are nearly firm-tender, about 5 minutes. Stir in peas, radishes, and reserved chicken; cook until noodles are firm-tender and most of the liquid has been absorbed, about 3 minutes. Yield: 4 portions.