Skillet Chicken with Noodles

Skillet Chicken with Noodles
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In this convenient recipe, ruffly noodles cook in the creamy sauce right along with the chicken and colorful vegetables.

Prep Time:
35 Min
Total Time:
Makes:
4 (1 1/2-cup) servings
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INGREDIENTS
1lb. fresh chicken breast strips for stir-frying
1/2cup chopped onion
1 3/4cups Progresso® Chicken Broth (from 32-oz. carton)
1(10 3/4-oz.) can condensed cream of celery soup
2cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
4 1/2oz. (2 cups) uncooked mini-lasagna noodles (mafalda)
1/2teaspoon lemon-pepper seasoning
2tablespoons chopped fresh parsley, if desired
DIRECTIONS
1.Spray 12-inch skillet or Dutch oven with nonstick cooking spray. Add chicken and onion; cook and stir over medium-high heat for 4 to 6 minutes or until chicken is browned and onion is tender.
2.Add all remaining ingredients except parsley; mix well. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until vegetables and noodles are tender and chicken is no longer pink, stirring occasionally. Sprinkle with parsley.