Dijon-Dill Chicken and Noodles

20 Ratings

10 Reviews

Kitchen Tested

Prep 25 min
Total 25 min
Servings 2

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

By Betty Crocker Kitchens

Updated October 1, 2015

Ingredients

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

Steps

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.

Use asparagus for the broccoli for another delicious dinner.

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 1g 5% Trans Fat 0g
Cholesterol: 55mg; 19%
Sodium: 1420mg; 59%
Potassium: 730mg; 21%
Total Carbohydrate: 41g; 14%
Dietary Fiber 8g 34% Sugars 7g
Protein: 23g

% Daily Value*:

Vitamin A: 50%; 50%
Vitamin C: 70%; 70%
Calcium: 15%; 15%
Iron: 20%; 20%

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;