1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 1/2 oz.) condensed chicken broth
3/4 c. water
1/2 tsp. dried basil leaves, crushed
1/8 tsp. pepper
2 pkg. (3 oz. each) chicken flavor Ramen noodle soup
1 pkg. (10 oz.) frozen peas & pearl onions
1/4 tsp. paprika

In a 10 inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside.

Spoon off fat. In same skillet, combine broth, water, basil and pepper. Heat to boiling. Return chicken to skillet. Add noodles and peas. Return to boiling. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally to separate noodles. Sprinkle paprika over chicken. Yield 4 servings.