Chicken and Noodles Skillet

 

1

tablespoon vegetable oil

1

lb boneless skinless chicken breast halves, cut into bite-size pieces

1

medium onion, chopped (1/2 cup)

1

cup baby-cut carrots, cut lengthwise in half

1

cup Green Giant® frozen broccoli cuts (from 1-lb bag)

1

cup uncooked egg noodles (2 oz)

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1

can (10 3/4 oz) condensed cream of chicken soup

Chopped fresh parsley, if desired

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
• 2 Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.