Fajita Roll-Ups

• 2 cans Pillsbury crescent rolls
• 1 to 1 1/2 lb. chicken, cut in small strips
• 1 c. green or red pepper, cut in thins trips
• 1 to 1 1/2 c. onion, cut in thin strips
• 1 tsp. chili powder (or more to taste)
• 1 egg
• 1 Tbsp. cornmeal
• salsa
• sour cream
• 1 to 2 c. grated cheese to taste
• 2 Tbsp. butter or margarine
• 4 skinned and boned chicken breast halves (5 oz. each)
• 1 1/2 c. boiling water (or very hot tap water)
• 1 1/2 c milk
• 1 pkg. (2 to 7 oz.) Swiss tomato with basil soup mix (I use Knorr)
• 3 c. (5 oz.) medium egg noodles (I use whole wheat)
• 1 can (8 1/2 oz.) artichoke hearts, drained and halved
• 1 pkg. (10 oz.) frozen whole green beans
• 1 can (4 oz.) button mushrooms, drained

1. Place 12-inch skillet over high
2. heat.
3. Add margarine and melt.
4. Add chicken breasts, smooth sides down.
5. Cook without turning for 3 minutes until browned.
6. Turn breasts over.
7. Add water, milk and soup mix.
8. Stir to blend.
9. Sprinkle noodles over top; stir to cover with liquid.
10. Add remaining ingredients. Cover and bring to boil.
11. Reduce heat and simmer 7 to 9 minutes, stirring twice until breasts are no longer pink inside and noodles are tender.
12. Makes 4 servings.

crescent rolls, chicken, green, onion, chili powder, egg, cornmeal, salsa, sour cream, grated cheese, butter, chicken, boiling water, milk, basil soup, egg noodles, hearts, green beans, button mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016323 (may not work)