Skillet Chicken with Noodles

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

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  • prep time 35 min
  • total time
  • ingredients 8
  • servings 4
 

Ingredients

1
lb. fresh chicken breast strips for stir-frying
1/2
cup chopped onion
1 3/4
cups Progresso™ Chicken Broth (from 32-oz. carton)
1
(10 3/4-oz.) can condensed cream of celery soup
2
cups Green Giant™ Steamers™ frozen mixed vegetables
4 1/2
oz. (2 cups) uncooked mini-lasagna noodles (mafalda)
1/2
teaspoon lemon-pepper seasoning
2
tablespoons chopped fresh parsley, if desired

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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
350
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
75mg
75%;
Sodium
1140mg
1140%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
10%;
Calcium
6%;
Iron
20%;
Exchanges:
2 1/2 Starch; 1 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.