Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
8
Ingredients
Directions
Heat the oil in a 12-inch skillet over high heat. Add the red pepper, cauliflower, green beans, and squash and cook for 4 minutes or until lightly browned, stirring occasionally.
Add the garlic to the skillet and cook and stir for 1 minute. Add Swanson Chicken Broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium-high. Cook for 3 minutes or until the vegetables are tender, stirring occasionally. Season to taste.
Nutrition Facts (per serving)
| 30 | Calories |
| 2g | Fat |
| 3g | Carbs |
| 1g | Protein |
