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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Servings 4

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18 Ratings

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ingredients 8
Prep Time 35 min
Total Time 0 min

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® Valley Fresh 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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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.