Skillet Chicken with Noodles
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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.
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