Flax Seed Chicken Verde Stirfry

• 3 medium chicken breasts (cut in cubes)
• 3/4 cup 100% grated Parmesan cheese
• 3/4 cup all-purpose flour
• 1/2 cup organic flax seeds
• 1 teaspoon oregano leaves
• 1 teaspoon thyme leaves
• 1/2 teaspoon Season All seasoned salt
• 1 teaspoon onion salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon Badia complete seasoning
• 1/2 cup extra virgin olive oil
• 3 teaspoons minced garlic, divided
• 1 (12-oz) package vegetable stir-fry mix (broccoli, snow peas, carrots, red cabbage)
• 2 cups precooked tri-color rotini
• 1 (10-3/4 oz) can Campbell's condensed Creamy Chicken Verde soup
• 1 soup can full 2% milk

Rinse chicken breasts with warm water in a colander. Pat dry with paper towels. With a sharp knife, cut chicken into medium-size cubes. In a large zip-lock bag, combine grated parmesan cheese, flour, flax seeds and all seasonings. Add chicken to the seasoning mixture in the bag and shake well. Remove coated chicken pieces from the bag, shaking off any loose coating, and place on a large plate. In a large frying pan or wok, heat olive oil with 2 teaspoons minced garlic. Add chicken pieces, and fry on medium heat 10-15 minutes or until golden brown and crisp. (Leave chicken in the Wok, do not drain off any excess oil). Add stir-fry vegetables, the remaining 1 teaspoon minced garlic and slowly cook until vegetables are crisp tender (12-15 minutes). Meanwhile cook Tri-color pasta, drain and set aside 2 cups cooked noodles. In a medium bowl, blend the soup with the milk. Add the soup mixture to the chicken vegetable mixture, and completely blend, while stirring on medium heat. Add the noodles and heat thoroughly on low heat, stirring until thickened and heated through. Serve immediately in medium bowls. If desired, sprinkle with freshly grated Parmesan cheese or with freshly grated cheddar cheese. Refrigerate any leftovers and serve again reheated.

The flax seeds give this recipe a distinct flavor, as well as a nutritional boost.