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Skillet Chicken with Noodles

Skillet Chicken with Noodles
  • Prep 35 min
  • Total 0 min
  • Ingredients 8
  • Servings 4
In this convenient recipe, ruffly noodles cook in the creamy sauce right along with the chicken and colorful vegetables.
Updated September 24, 2008
Make With
Make With
Progresso Broth

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.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
350
Calories from Fat
60
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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