Skillet Chicken with Noodles

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
  • 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
  • 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.
  • 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.
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