1 can (14 ½ ounces) chicken broth

½ teaspoon dried basil leaves, crushed

1/8 teaspoon pepper

2 cups frozen California Medley vegetables

2 cups uncooked medium egg noodles

2 cups cubed cooked chicken

In a medium skillet mix broth, basil, pepper and vegetables.  Over medium-high heat, heat to a boil.  Reduce heat to medium.  Cover and cook for 5 minutes.  Stir in noodles.  Cover and cook for 5 minutes, stirring often.  Add chicken and heat through.