Soba Noodle Bowl

2- 14 oz. Cans Reduced Sodium Chicken Broth
1 Cup Water
2 Skinless, Boneless Chicken Breasts
2 Thinly Sliced Carrots
6 oz. Soba Noodles
1 Sliced Jalapeño Pepper
2 Tbsp. Reduced Sodium Soy Sauce
8 oz. Fresh Sugar Snap Peas
Crushed Red Pepper
Snipped Fresh Parsley

In a large saucepan, bring broth and 1 cup of water to a boil. Meanwhile, very thinly slice the chicken; halve any large snap peas. Add chicken, carrots, noodles, jalapeño, and soy sauce to boiling broth mixture. Cover and cook over medium heat for 7 minutes or until chicken is cooked through and noodles are tender. Add peas and cook, covered, 3 minutes more or until peas are just tender. Ladle into serving bowls. Sprinkle with crushed red pepper and parsley, if desired. Makes 4 servings.