Dijon-Dill Chicken and Noodles

Name: Dijon-Dill Chicken and Noodles
Prep time: 25 min
Total time: 25 min
Yield: 2
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

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

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;