Chicken and Noodles Skillet

Chicken and Noodles Skillet

With pasta, chicken and vegetables, one-dish dinners satisfy the cook as well as her hungry clan!

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

4

servings

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.
Makes 4 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Using one 9-ounce package of frozen diced cooked chicken breasts will reduce the cooking time. Be sure to thaw the chicken first.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 1080mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.