Dijon-Dill Chicken and Noodles

Dijon-Dill Chicken and Noodles

Make a complete chicken dinner for two in one skillet and in less than 30 minutes, using Progresso® Light soup.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

2

servings

4
oz boneless skinless chicken breast, cut into thin bite-size strips
1/2
cup chopped onion (1 medium)
1
can (18.5 oz) Progresso® Light vegetable and noodle soup
2
tablespoons Dijon mustard
1/8
teaspoon dried dill weed
1/2
cup uncooked wide egg noodles (1 1/2 oz)
2
cups fresh broccoli florets
1
oz fat-free cream cheese
  1. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
  2. Stir in soup, mustard and dill weed. Heat to boiling. Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 6 minutes, stirring occasionally.
  3. Add broccoli; cook uncovered 3 to 4 minutes longer, stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended.
Makes 2 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Weight Watchers® endorses all 14 varieties of Progresso® Light soup. Each serving of this recipe has a POINTS® value of 6.
Variation
Use asparagus for the broccoli for another delicious dinner. However, the nutrition and POINTS® value will change.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 1420mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 8g,
    • Sugars 7g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 1/2 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.