Fajita Roll-Ups - cooking recipe

Ingredients

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

Preparation

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