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Skillet Chicken with Noodles

(18)
  5 reviews
  • 35 min prep time
  • 0 min total time
  • 8 ingredients
  • 4 servings
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In this convenient recipe, ruffly noodles cook in the creamy sauce right along with the chicken and colorful vegetables.

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 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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
350
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
75mg
25%
Sodium
1140mg
48%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
12%
Sugars
4g
Protein
33g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
20%
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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